Keep the blade at a 45-degree angle to the dough and cut 1/4 to 1/2″ deep (it’s ok to go over it a second time, just be confident).
Remove the dough from the fridge. If using a combo cooker, place the parchment circle into the hot pan, and turn out the dough into the hot pot seam-side-down. If using a Dutch oven, turn the dough out on the parchment paper. Using the lame (A curved lame works best to get the distinctive ear) or a serrated knife, make a crescent shape cut from the base of one side of the dough to the base of the dough. Keep the blade at a 45-degree angle to the dough and cut 1/4 to 1/2″ deep (it’s ok to go over it a second time, just be confident).