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sourdough scoring

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). 

Video

Notes

  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.