So I've been trying to work on my scoring lately but can't seem to get it in check. I'm using a lame and holding it at an angle as described in the myriad of videos. The problem that I am running into is that, regardless of the dough hydration the scoring always pulls the dough rather than cutting clean through like I see every baker do. I'm trying not to slice and then repeat and repeat and dig further and further into it. Once obviously makes a cleaner more even cut. For some reason my blade just never cuts so. Hoping some might have some tips or maybe methods of practice. I think I'm just going tommake a large batch of starter and practice on that before mixing it in to something else.