Scoring Boules, Oven Spring
Hello all, first time poster here. I was recently advised to score at an angle when scoring boules. I always do this for my batards and it results in a nice ear and good expansion, but I feel like its out of place on my boules, usually resulting in uneven expansion when I'm trying for symmetrical patterns like this X cut here. Am I poorly executing the proper technique, or is the angled score with a curved blade just not advisable for these cuts? Additionally, should I be more aiming for a shallow slit, or scoring more deeply on my boules? Any advice would be much appreciated, thanks!