We're sorry to hear that you're having trouble, Jennifer! It could just be that the loaf needs to be shaped tighter so you have more surface tension when scoring. We'd suggest checking out the tips in the Shaping a boule blog article, you might also consider adding a preshape to your process which can make the final shaping step much easier. Our Scoring bread dough and Bread scoring techniques artilces might also be helpful! 

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