Bread Scoring Guide

Why Score Bread?

• Controlled Expansion: As bread bakes, gases expand and need somewhere to escape. Without scoring, bread may burst unpredictably at weak points in the dough surface.
• Better Oven Spring: Strategic cuts allow the loaf to expand optimally during the first few minutes of baking when gases rapidly expand.
• Creating Ears: A properly angled cut creates a lifted flap called an "ear" - the mark of skilled artisan bread.
• Aesthetic Appeal: Scoring patterns add visual beauty and can be used to identify different bread types or mark your signature style.

When to Score

Score your bread immediately before placing it in the oven. The dough should be properly proofed - not overproofed or underproofed. Here's what to look for:

• Proper Proof: The dough should have risen 50-75% and slowly spring back when poked, leaving a slight indentation.
• Cold Dough Works Best: If retarding overnight in the refrigerator, score directly from the fridge. Cold dough holds its shape better and scores more cleanly.
• Work Quickly: Once removed from the proofing basket, score within 30 seconds to prevent the dough from spreading.

Depth and Angle

The depth and angle of your cuts dramatically affect the final result:

• Depth: Cut approximately 1/4 to 1/2 inch (6-12mm) deep. Shallow cuts won't open properly; too deep and you'll deflate the loaf.
• Angle for Ears: Hold the blade at 30-45 degrees to the dough surface to create an ear. The blade should almost be parallel to the dough.
• Vertical Cuts: For decorative patterns without ears, cut straight down at 90 degrees.

The Bread Lame

A bread lame (pronounced "lahm," from the French word for blade) is the traditional tool for scoring bread. It consists of a handle that holds a razor blade, either straight or curved.

Curved vs. Straight Blades

• Curved Lame: The blade is bent into a slight arc, perfect for creating ears on boules and batards. The curve naturally creates the ideal angle for scoring.
• Straight Lame: Holds the blade flat, better for decorative patterns, wheat stalk designs, and when you want clean vertical cuts.

A quality bread lame with sharp, replaceable blades is essential for clean cuts. The Saint Germain Premium Bread Lame features a hand-crafted wood handle and includes 10 replacement blades with a leather protective cover - an excellent choice for serious home bakers.

Alternative Tools

• Double-Edge Razor Blade: Can be held directly (carefully!) or bent into a curve. Very sharp but requires caution.
• Sharp Serrated Knife: Works in a pinch but won't produce clean cuts. Better for scoring sandwich bread.
• Sharp Paring Knife: Must be extremely sharp. Works for deeper decorative cuts but struggles with shallow ear-creating scores.
• Scissors: Used for specific patterns like the "hedgehog" or "porcupine" bread design with multiple snips.

Blade Maintenance

A sharp blade is crucial for clean cuts. Dull blades drag through the dough, creating tears and deflating your loaf.

• Replace razor blades after 3-4 loaves or when they start dragging
• Never touch the cutting edge with your fingers (oils from skin accelerate dulling)
• Store blades in a dry place to prevent rust
• Some bakers dip blades in water or oil before scoring to reduce friction

Advanced Decorative Scoring

Once you've mastered basic patterns, explore more intricate designs:

• Spiral: Start from center and curve outward in a continuous spiral
• Concentric Circles: Multiple rings that expand outward from center
• Criss-Cross / Diamond: Intersecting diagonal lines creating a diamond pattern
• Fern / Feather: More elaborate version of the wheat stalk with curved fronds
• Custom Designs: Initials, shapes, or artistic patterns limited only by imagination

For decorative scoring, use a straight lame or sharp blade held vertically. Cut shallower (1/8 inch) as these are meant for appearance, not oven spring.

The Perfect Ear

The "ear" or "grigne" is the raised flap of crust that curls up during baking - the hallmark of artisan bread. Here's how to achieve it:

1. Use Cold Dough: Refrigerate your shaped dough overnight. Cold dough holds the score better.
2. Sharp Blade: A fresh razor blade is essential. Dull blades drag and seal the cut.
3. Angle the Blade: Hold the lame at approximately 30 degrees to the dough surface, almost parallel.
4. Swift Motion: Cut quickly and confidently in one smooth motion. Hesitation creates ragged edges.
5. Proper Depth: Cut 1/4 to 1/2 inch deep - just under the skin of the dough.
6. Steam Your Oven: Initial steam keeps the crust flexible, allowing the ear to lift before setting.

Speed and Confidence

The single most important technique is confidence. A hesitant, slow cut will:

• Drag through the dough rather than slice cleanly
• Create uneven, ragged edges
• Potentially deflate the loaf as you fumble
• Allow the dough to spread and lose shape

Practice on play-dough or less-important loaves until your hand moves swiftly and surely.

Flour and Hydration Tips

• Dust the Surface: A light dusting of rice flour on the dough surface can help the blade glide. Rice flour doesn't absorb moisture as quickly as wheat flour.
• High Hydration Doughs: Wetter doughs are trickier to score. Ensure they're well-chilled and use a very sharp blade with minimal pressure.
• Wet Blade Option: Some bakers dip their blade in water between cuts to reduce sticking.
• Oil the Blade: A light coating of neutral oil can also help the blade glide through sticky dough.

Dutch Oven Technique

Baking in a preheated Dutch oven creates the steam necessary for great oven spring and ears. The scoring process is the same, but:

• Score quickly after removing from the proofing basket
• Lower the dough into the hot pot immediately after scoring
• Keep the lid on for the first 20 minutes to trap steam
• Remove lid for final 15-25 minutes to develop crust color

The Lodge 6-Quart Enameled Dutch Oven is an excellent, affordable option that handles high baking temperatures perfectly.

Score Seals Shut

Problem: The cut closes up during baking and doesn't open.

Causes and Solutions:

• Dull blade: Replace with a fresh blade
• Cut too shallow: Score deeper, at least 1/4 inch
• Overproofed dough: Reduce proofing time; the dough lacks the energy to spring open
• Not enough steam: Add more steam at the start of baking

No Ear Forms

Problem: The bread opens but there's no lifted ear.

Causes and Solutions:

• Wrong angle: Cut at a sharper angle, closer to parallel with the dough surface
• Straight blade: Try a curved lame which naturally creates the correct angle
• Dough too warm: Cold dough holds its shape better during scoring
• Insufficient surface tension: Shape tighter to create more tension on the surface

Ragged, Torn Cuts

Problem: The cuts look torn and uneven rather than clean.

Causes and Solutions:

• Dull blade: This is the most common cause - replace your blade
• Hesitant motion: Cut swiftly and confidently in one motion
• Sticky dough: Lightly flour the surface or wet/oil the blade
• Too much pressure: Let the blade do the work; pressing hard causes dragging

Bread Bursts in Wrong Place

Problem: The loaf splits open somewhere other than where you scored.

Causes and Solutions:

• Score too shallow: The bread found a weaker point to release pressure
• Weak shaping: Uneven surface tension causes unpredictable bursting
• Underproofed: Excessive oven spring overwhelms your cuts
• Score pattern: Choose patterns that accommodate natural expansion

Dough Deflates When Scoring

Problem: The loaf significantly flattens after scoring.

Causes and Solutions:

• Overproofed: The dough has exhausted its rising capacity
• Cutting too deep: Stick to 1/4-1/2 inch depth
• Too many cuts: Excessive scoring releases too much gas
• Taking too long: Score quickly; the longer it sits, the more it spreads

Sourdough Boule

The classic round sourdough loaf benefits from:

• Single diagonal slash for a dramatic ear
• Cross pattern for even expansion
• Square box for a pillowy top

Score immediately after removing from the banneton. Cold retard overnight for best results.

Batard (Oval Loaf)

Oval loaves work well with:

• Single long slash down the center
• Wheat stalk or leaf patterns
• Two parallel diagonal cuts

The elongated shape gives more room for decorative patterns.

Baguette

Traditional baguette scoring:

• 3-7 diagonal cuts depending on length
• Each cut overlaps the previous by about 1/3
• Hold the blade at 30-degree angle
• Cut swiftly from one end to the other

The overlapping cuts create the classic baguette appearance with connected ears.

Sandwich Loaf

Pan breads typically need:

• One long slash down the center
• Or multiple shorter parallel cuts
• Shallower cuts than artisan loaves

The pan constrains expansion, so scoring is mainly for appearance and even rising.

Build Your Skills

• Start Simple: Master the single slash before attempting decorative patterns
• Practice on Play-Dough: Get comfortable with the motion without wasting real dough
• Keep a Baking Journal: Note what worked and what didn't for each loaf
• Take Photos: Document your scores before baking and compare with results
• Watch Videos: Seeing the motion helps more than reading about it
• Fresh Blades: Don't let a dull blade discourage you - always use sharp blades
• Temperature Matters: Practice with cold dough from the refrigerator

Common Beginner Mistakes

1. Cutting too timidly - be bold and swift
2. Using a dull blade - change blades frequently
3. Scoring room-temperature dough - chill it first
4. Overthinking the pattern - simple is often better
5. Pressing too hard - let the blade's sharpness do the work
6. Taking too long - work quickly to maintain dough structure