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Scoring means cutting the outer skin of the dough just before you put it in the oven to control the spread of the dough and improve the final shape.

You usually use a sharp blade, like that of a razor or a serrated tomato knife. Unless specified, cut about a half centimeter (1/4 inch) deep. Wet your blade and cut in one swift motion. Don't fuss.

To score baguettes, make several cuts almost parallel to the length of the dough. Allow your cuts to overlap a lot.

If you can't make a proper cut, it's probably because your dough has not been shaped tightly enough. Overproofing is another culprit.