Bread

Not sure what your concern is, the score line appears clean, you are getting some spring and it is curling back.

I often find the dough is more important than the score. The better the dough has risen (the more active the starter etc) during bulk proving seems to give a better luft. However prove for too long (or too warm) and the whole rise is lessened. I am also prone to letting my dough go past the window pane test, which then means it is too slack and I struggle to get adequate skin tension which is also detrimental to the rise.

For scoring I tend to prefer a very sharp razor blade on the lame, do a couple of imaginary scores in the air above the loaf before making the cut itself, quick and confident works best.