Hi Judith, I find this little video very helpful when it comes to working on my baguette scoring skills. I also think it helps to score the baguettes when they're still a little "young" (not quite fully proofed); the dough won't be as sticky, and the cuts tend to open more robustly. Keep in mind you will likely need to cut the baguettes a little more aggressively when the dough has a lot of rising power going into the oven. It can also be helpful to let the shaped baguettes sit uncovered for a minute or two and then rub a thin film of flour on the surface before scoring. This dries out the surface and will help discourage the blade from catching or dragging. 

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