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TechniqueIntermediate

Scoring

Cutting patterns in dough before baking.

Scoring: hands scoring sourdough dough with a lame
A shallow cut at a low angle tells the loaf where to open.

Making deliberate cuts in the surface of bread dough just before baking. These cuts control where the bread expands during oven spring and create decorative patterns.

By Henry Hunter · Updated

Henry's notes from the bench

  • Use a swift, confident motion. Hesitation gives you ragged cuts.

Connected terms

LameEarOven Spring

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Go deeper

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The Art of Dough Scoring:

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