OK, sorry for the bad pun, but my baguette scoring is truly bad. I have watched the videos, read the tutorials, etc., and I have the direction, slant, etc. down right. The issue? The blade doesn't cut the soft dough. Fast, slow, lame, razor, serrated, chef's knife, it doesn't matter. The blade sticks and drags and doesn't cut. I don't have this problem with other types of loaves, just the baguettes. Any suggestions?