Hi Jason, I'm not sure I'm totally understanding your process or the hydration of the dough you're working with, but it sounds like you're placing the shaped loaf overnight in the refrigerator? I would encourage you to cover the dough well in the refrigerator, so that it doesn't dry out too much. If your scoring surface seems a bit tacky, it may be helpful to let it sit out in the air for a minute or two or gently dust it with a very light film of flour. This can help ensure that the blade travels smoothly through the dough. If you're baking the dough right from the fridge, then it's possible that your shaping technique is having an impact on how well the loaf opens up. In this case, you may find it useful to work on developing a little more surface tension in your shaped loaf. Check out these blog posts on forming a boule and shaping a bâtard for some tips on shaping. You might also try reducing the hydration a bit and perhaps allowing the dough to develop without folds for the last 90 minutes or so of the bulk ferment before shaping. Beyond that, the angle of your blade is key to achieving the kind of "peel back" you're looking for. You didn't mention what type of scoring tool you have, but it's very difficult to do this with a knife, even a sharp one. It's best to use a lame that can hold a curved razor blade for this particular cut. Good luck! Scoring is something that definitely gets better with practice, and your loaves will still taste delicious, even if they don't open up perfectly. 

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