Any suggestions for scoring faces?

Got the idea of visiting a local beer brewing shop and picked up some wheat malt called Chevallier Heritage that the owner said is “the new hops of beer.” I don’t know anything about ancient grains, but it does lend a sweet grassy flavor to the bread. I limited it to 10% for this one so the flavor is pretty mild, going to up it to 20% for next try. Definitely recommend giving your local brew shop a visit.

Recipe: 450g AP flour, 50g Chevallier wheat malt (toasted golden and ground in coffee grinder), 80g levian, 385g H20, 10g Salt. Autolyze flour and water when feeding levian. When levian is ripe, mix together with autolyzed dough for 1 min in KA, add salt and mix 4-5 min on KA 2. Shape into ball and cover; stretch and fold X2 in 45 min stretches. Bulk proof 8 hours, shape and fridge retard. Make sure to score it like a madman that’s heard of human faces but never seen one, driving said man to said madness.