How to score sourdough using lame and scissors -standard sourdough recipe

Sourdough Scoring- How to score My standard sourdough recipe is: 400 g bread flour 100 g wheat flour 350-400 g water 80 g ripe starter 10 g salt Autolyse: mix bread flour, wheat flour, and water and let sit one hour (this jump starts gluten formation) Add starter after one hour autolyse until incorporated After 30 min add salt and mix After 30 min, stretch and fold or coil fold every 30 minutes for four folds Let rest until shaping. Below is a sample timeline schedule - I keep the dough at a 78F (25.5 C) temperature in my proofer: 9:00 a.m. Autolyse 10:00 a.m. Add starter 10:30 a.m. Add salt 11:00 a.m. Stretch and fold or coil fold 11:30 a.m. Stretch and fold or coil fold 12:30 p.m Stretch and fold or coil fold 1:00 p.m. Stretch and fold or coil fold 1:00-2:00 p.m. let the dough rest 2:00 p.m. Shape and rest for 15 minutes 2:15 p.m. Place overnight in the refrigerator until the next day to bake Next morning: Score and bake Bake at 500 F (260 C) for 20 min in a dutch oven with the lid on Bake at 450F (232 C) for 20-22 minutes with the lid off