I've found it helpful to score dough that's been cold-proofed in the fridge (often you can take the dough out of the fridge, score it, and then bake it right away). Because the dough is firmer when it's chilled, it's much easier to score! I think a lot of bakeries work this way also since it enables them to make the dough the day before, proof overnight, and then bake first thing in the morning.

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