Hi Brad! Higher hydration loaves can definitely be more tricky to score. I'd recommend only using a lame, and one that is new or the blade has recently been changed. Additionally, I would recommend a very shallow scoring, no more than 1/4 of an inch deep. Lastly, you want to move your lame very swiftly as you score. Moving it slow will cause it drag on the dough instead of cut through it. Some good advice I've heard is to "pretend like you're already good it" which will allow you to move quickly and with confidence. Happy baking!

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