Forkish suggests not scoring your bread. From what I understand it can be somewhat of a contentious issue in the bread-baking community.
I've experimented with scoring with mixed results, although I'll admit I don't have the right tool for it and my technique may not have been correct.
A community is basically defined as a group of people squabbling about something that outsiders find laughable.
He doesn’t suggest scoring because the creases in his recipe end up on the top of the dough, which does the same thing as scoring which controls the rise so it doesn’t blow out the side. Tartine and other recipes suggest scoring because the creases from the dough formation are on the bottom.
At the bakery i worked- we used forks - and only little punctures
I did an experiment here: https://www.instagram.com/p/BhERhlnDgdQ
Basically it's like cracks in the surface. At an angle the rise can be much higher.