How to score sourdough bread: Learn the basics, techniques, and tips to master scoring your homemade sourdough for the perfect bake.

When I first started baking sourdough, when I finally got to the part where my sourdough was coming out nice, pouffy and airy – I got so overwhelmed with the scoring. I didn’t want to ruin my beautiful sourdough creation, and let’s face it – with a couple of kids running around, I was also usually pressed for time. There were a couple of times I hardly even scored my sourdough bread at all – and that’s when I learned that sourdough bread scoring is not only decorative but also has a very specific purpose. If you feel similarly overwhelmed with sourdough scoring, maybe you feel (just like I do) that your artistic abilities are really not great – but you still want to bake your own sourdough bread – this post is for you. Let’s dive in!

Why You’ll Love This Technique

If you’re new to baking & scoring sourdough, his guide is a great starting point
There are no artistic skills required! While social media is full of unbelievably beautiful artistic scores (and I fully encourage you to go for them!) this technique takes it back to basics, so that anyone, even your 3 year old, can manage it (with a little bit of supervision)
This simple score is FAST. If you’re in a rush to get your bread in the oven, this will not take any extra time at all

What You’ll Need

loaf of sourdough bread that has fermented and risen (recipe coming soon)
flour for dusting

Tools

parchment paper
bread lame (or any sharp knife, straight blade or sharp razor blade)
fine mesh sieve (optional)

Instructions

Turn out your loaf of sourdough from the banneton basket (or bowl) onto a piece of parchment paper. My favorite way to proof sourdough is in the fridge overnight, and I find that scoring bread is much easier if the dough has been refrigerated previously.
Dust the surface of your loaf with a bit of flour, using a metal sieve. This step is optional, but I do find that including it produces the best results.
Now it’s time to make your main cut. First, create one deep cut, in a straight line, down the middle of your circular loaf. For oval loaves, I make this cut in an “s” shape. This cut will allow the loaf to breathe while it’s baking, and percent the surface from cracking.
All other cuts are optional! You can experiment with short lines that surround the main cut, or even shape them as leaves. You can add more swivel lines, or anything else that takes your fancy.
If you have the time & energy, experiment. If you’re pressed for time – then leave it at that!
Carefully pick up your loaf by the edges of the parchment paper, place in a preheated dutch oven and then into the hot oven.
Bake according to your bread recipe instructions (usually 20mins covered, and another 20mins uncovered).

Pro Tip: To prevent the bottom of your loaf from being too crusty, add a layer of rice to the bottom of your dutch oven, then place the parchment paper with your sourdough loaf on top of it.

FAQ

Scoring allows the dough to expand properly during baking, leading to better oven spring and beautiful designs on the surface of the loaf.

Surface tension helps create clean cuts and ensures the dough rises properly without bursting unpredictably.

Use a very sharp blade or a curved blade, such as a lame or an x-acto knife, held at a degree angle.

The bulk fermentation process influences the dough’s surface; overproofed dough can be challenging to score, leading to weak spots and less dramatic ballooning rise.

Yes, decorative scoring like wheat stalks and intricate patterns can enhance the visual appeal of the loaf.

Expansion scores are functional cuts that allow for proper oven spring, while decorative cuts add artistic designs to the top of the dough.

Starting with a simple single slash at the top of the loaf can be effective before moving on to more complex scoring patterns.

Different flour ratios impact the dough’s surface, affecting how it can be scored and how the cuts will open during baking.

Cold dough is often firmer, making it easier to achieve clean cuts and deeper cuts without the dough dragging or tearing.

A dedicated baker might use a wire monkey lame, a chef’s knife, or an x-acto knife, along with a whole set of sourdough tools.

Overproofed dough may need shallower cuts to prevent collapsing and ensure it still expands at the weakest point.

Consistent practice with different techniques and understanding the dough’s behavior, influenced by factors like surface tension and flour types, helps create a perfect loaf.

Dusting the dough with flour from a fine-mesh sieve and using a pastry brush to even it out can highlight the scoring pattern and prevent the dough from sticking to the blade.

While decorative scoring adds beauty, functional deep cuts ensure proper oven spring, guiding the dough to expand at the weakest spots for an optimal bake.

holding a baked and scored sourdough bread

Tips

1.Use the Right Tool

A very sharp blade, such as a lame, x-acto knife, or chef’s knife, ensures clean cuts on the surface of the dough.

2.Angle Matters:

Hold the blade at a 30 to 45-degree angle to the dough’s surface to achieve deeper cuts that help guide the expansion.

3. Score Cold Dough:

Cold dough is firmer and easier to score, so consider scoring straight from the fridge.

4. Maintain Surface Tension:

Ensure your shaped bread dough has a tight surface tension to create clean, effective cuts.

5. Start Simple:

Begin with a single slash or a simple scoring pattern before attempting intricate designs or wheat stalks.

6. Shallow vs. Deep Cuts:

Use shallower cuts for delicate patterns and deeper cuts for functional expansion scores that help with oven spring.

7. Practice Consistency:

Consistent practice with different techniques will improve your skill in achieving both functional and decorative scoring.

8. Flour the Dough:

Lightly dust the dough’s surface with white flour or rice flour using a fine-mesh sieve to prevent the blade from sticking and to highlight the scoring.

9. Keep a New Blade:

Always use a new or very sharp blade to avoid dragging and tearing the dough’s surface.

10. Work Quickly:

Score the dough swiftly and decisively to avoid deflating it or disrupting its shape.

11. Observe and Adjust:

Pay attention to how your dough reacts during the bake. If it bursts at weak spots instead of the scoring lines, adjust your technique and depth.

12. Decorative Scoring:

For beautiful designs, make several shallower cuts in artistic patterns while ensuring at least one deep cut for proper expansion.

13. Use a Proofing Basket:

Proofing in a basket helps maintain the shape of the dough and makes scoring easier.

14. Practice Surface Tension:

Ensuring good surface tension on your shaped dough aids in achieving clean, controlled scores.

15. Temperature Control:

The dough should be at the right temperature – cold from the fridge is ideal, but ensure it’s not frozen

16. Experiment with Different Patterns:

Trying different scoring patterns helps you learn which techniques work best for your preferred loaf style.

17. Plan Your Scores:

Visualize your scoring pattern before making any cuts to ensure precision and confidence.

18. Be Mindful of Oven Spring:

Ensure your scores accommodate the expected rise, especially with highly hydrated doughs that can have dramatic ballooning rise.

How to Score Sourdough Bread: A Beginner's Guide

How to score sourdough bread: Learn the basics, techniques, and tips to master scoring your homemade sourdough for the perfect bake.

Ingredients

loaf of sourdough bread that has fermented and risen
flour for dusting

Instructions

Turn out your loaf of sourdough from the banneton basket (or bowl) onto a piece of parchment paper. My favorite way to proof sourdough is in the fridge overnight, and I find that scoring bread is much easier if the dough has been refrigerated previously.
Dust the surface of your loaf with a bit of flour, using a metal sieve. This step is optional, but I do find that including it produces the best results.
Now it's time to make your main cut. First, create one deep cut, in a straight line, down the middle of your circular loaf. For oval loaves, I make this cut in an "s" shape. This cut will allow the loaf to breathe while it's baking, and percent the surface from cracking.
All other cuts are optional! You can experiment with short lines that surround the main cut, or even shape them as leaves. You can add more swivel lines, or anything else that takes your fancy.
If you have the time & energy, experiment. If you're pressed for time - then leave it at that!
Carefully pick up your loaf by the edges of the parchment paper, place in a preheated dutch oven and then into the hot oven.
Bake according to your bread recipe instructions (usually 20mins covered, and another 20mins uncovered).

Notes

Use the Right Tool: A very sharp blade, such as a lame, x-acto knife, or chef's knife, ensures clean cuts on the surface of the dough.
Angle Matters: Hold the blade at a 30 to 45-degree angle to the dough’s surface to achieve deeper cuts that help guide the expansion.
Score Cold Dough: Cold dough is firmer and easier to score, so consider scoring straight from the fridge.
Maintain Surface Tension: Ensure your shaped bread dough has a tight surface tension to create clean, effective cuts.
Start Simple: Begin with a single slash or a simple scoring pattern before attempting intricate designs or wheat stalks.
Shallow vs. Deep Cuts: Use shallower cuts for delicate patterns and deeper cuts for functional expansion scores that help with oven spring.
Practice Consistency: Consistent practice with different techniques will improve your skill in achieving both functional and decorative scoring.
Flour the Dough: Lightly dust the dough’s surface with white flour or rice flour using a fine-mesh sieve to prevent the blade from sticking and to highlight the scoring.
Keep a New Blade: Always use a new or very sharp blade to avoid dragging and tearing the dough’s surface.
Work Quickly: Score the dough swiftly and decisively to avoid deflating it or disrupting its shape.
Observe and Adjust: Pay attention to how your dough reacts during the bake. If it bursts at weak spots instead of the scoring lines, adjust your technique and depth.
Decorative Scoring: For beautiful designs, make several shallower cuts in artistic patterns while ensuring at least one deep cut for proper expansion.
Use a Proofing Basket: Proofing in a basket helps maintain the shape of the dough and makes scoring easier.
Practice Surface Tension: Ensuring good surface tension on your shaped dough aids in achieving clean, controlled scores.
Temperature Control: The dough should be at the right temperature – cold from the fridge is ideal, but ensure it’s not frozen.
Experiment with Different Patterns: Trying different scoring patterns helps you learn which techniques work best for your preferred loaf style.
Plan Your Scores: Visualize your scoring pattern before making any cuts to ensure precision and confidence.
Be Mindful of Oven Spring: Ensure your scores accommodate the expected rise, especially with highly hydrated doughs that can have dramatic ballooning rise.