baker's percentage and scoring query

hi this may sound all over the place but only because there is so much on this site thats new to me. especially the technical stuff and the math and science behind it all. i've made many breads over the years but usually by just following some recipe (ignoring the technical parts) or improvising.

after stumbling upon this site. however, i now find myself really  interested in EVERYTHING to do with bread. i am currently reading (studying) the handbook but would appreciate any simple explanations(baby language) of the technical stuff eg. bread formula especially, i'd love to know how i can make up my own recipes

ALSO: im still having trouble with my scoring (my dough's are always on the sticky side) trying to achieve that lovely spreading.

thanks heaps for any feedback!!!!!