Hi Jacquelyn, often breads that are baked in loaf pans don't require scoring, especially if they are baked at a lower baking temperature (less than 400°F). However, if your sourdough loaves are splitting open at weak spots in the dough, or developing air pockets beneath the surface of the top crust, then scoring (and adding steam) might be helpful. You could use a scoring technique like the one illustrated in this blog post for scoring a bâtard, or use the same technique illustrated here for scoring baguettes, but only score two times. Either method can give you nice results. 

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