Practice makes perfect . This is basic scoring but you can get creative. Don't be afraid to make mistakes just have fun! Here are more tips:
Round loaves
Score with a straight blade at a 90° angle to the loaf. The cuts should spread evenly across the loaf.
Long loaves
Score at a shallower angle, around 30°, parallel to the length of the loaf. This is also known as a lip or ear cut.
Ear cuts
Score with a curved blade at a shallow angle, around 20–30°, to create an "ear". The concave surface of the blade should face away from the loaf.
Here are some other tips for scoring bread:
Use a sharp blade
A sharp razor blade is ideal, but you can also use a sharp kitchen knife, scissors, or a utility knife.
Make deep, swift cuts
Cuts should be at least 1/4 in deep, but not so deep that the loaf's shape is damaged. Hesitation can cause tears.
Consider the placement
The placement of your score should be balanced, but it doesn't have to be centered.
Adjust the baking sheet
You may need to adjust the position of the baking sheet as you score the loaf.
Scoring bread creates weak points in the dough that allow it to expand and rise in a predictable and consistent manner. Without scoring, the dough can open in unexpected areas.