Success with scoring!
I had a really great success in scoring the sourdough batards I made over the weekend, and wanted to share. They were made using the "experimental" sourdough baguette formula I concocted awhile back, although I screwed up in several places -- added salt to the liquid levain, and far too much water to the firm levain/pate fermente. I managed, though, adding more flour and omitting the salt from the firm levain.