Scoring
Scoring is the cut made across the surface of a shaped loaf with a blade, immediately before it goes into the oven. It decides where the bread will open as the gas inside expands. Without it, the loaf tears wherever the crust happens to be weakest, usually along one side and unpredictably.
Depth and angle set the result. A shallow cut at a low angle to the surface lifts a flap of dough that peels back in the oven and bakes as a separate ridge — the ear. A deep vertical cut opens wider but produces no ridge.
Scoring works on dough that is properly proofed and cold: the blade passes cleanly instead of dragging the surface. Over-proofed dough deflates after the cut; under-proofed dough opens raggedly. Use a sharp blade and one confident stroke rather than repeated passes.