Because we put this bread into the oven with the seam-side up, we don't need to take the extra step of scoring the top of the dough here! Scoring bread dough creates a "weak point" on top of the loaf, which basically just tells steam where to escape as the bread bakes - but the natural cracks along that seam on the loaf's surface serve the same purpose! That said, if you love the look of scored bread, simply bake this loaf seam-side DOWN and use a sharp knife to cut a long slice across the surface just before putting it in the oven. (We have an entire lesson on scoring bread in our Everyday Artisan Bread course if you'd like to learn more!)