I always seem to have difficulty scoring my baguette dough. I believe the dough is well hydrated, not over-kneaded, and it is properly proofed. There is no "skin" on the dough. I use a new, sharp razor blade, but the blade gets "stuck" in the dough when I try to score it at a slight or perpendicular angle - the blade does NOT slice through the dough. Baked, the baguette is gorgeous and the crumb, wonderful.
Any suggestions how I can score my dough without a tug of war?