If using scissors, snip the dough a few times at a very shallow angle between the scissors and the dough, forming a set of ridges down the dough’s center.
Using a razor blade, sharp knife, or baker’s lame, score the dough at a 90° angle between the blade and the dough. I chose to make a “box” pattern. If using scissors, snip the dough a few times at a very shallow angle between the scissors and the dough, forming a set of ridges down the dough’s center.