I have made this recipe at least 10 times, and it hasn't failed me yet. However, what drew me in to this recipe was that glorious scoring on the cover image, and it has been my goal to achieve such beauty every time I've made it, with little success. My one irritation with this bread is that it is always punishing to shape, and I can never seem to achieve a taught surface without the dough ripping. My scoring always comes out sub-par; torn and miss-shaped. The lack of a taught surface when forming is, I think, causing my scoring failures, but I can't seem to fix it. Any advice anyone?

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