Scoring medium hydration dough after it's been in the oven
It looks like there may be some misunderstanding about how the cloche is supposed to work, and what scoring will/should look like. I think the bread in your photo looked like it didn't need any further scoring. I think it looked like a great result, since there aren't any visible blow outs on the bottom.  If you preheat the cloche in the oven, and put the bread in, with one or two deep scores, you should get some spring and steam from the oven as the water escapes from the bread inside the cloche. This is what causes the wide opening of your score.  The fact that it doesn't look like the "leaf" or "lip" that professional bakers get is mostly due to practice with the angle/depth of the score, and likely the amount of steam that is in the oven.  The cloche will create some steam, but not as much as is in a commercial oven with steam jets.    I don't see anything wrong with your pictured loaf.  It may be different from what you were expecting, but I think it is perfectly fine.  There was probably no need to do the second scoring.