Bread Scoring Guide
Master the art of scoring bread with patterns, techniques, and practical tips for beautiful, functional cuts
Why Score Bread?
Scoring (also called slashing) serves two critical purposes: functional and aesthetic.
Functionally, scores control where and how the bread expands during baking. Without scores, bread will burst randomly at weak points in the crust. Strategic cuts guide the "oven spring" for optimal rise.
Aesthetically, scores create beautiful patterns that distinguish artisan bread and showcase the baker's skill.
Scoring Basics
Essential Tools
- •Lame (bread scoring tool) - Traditional tool with curved blade holder
- •Razor blade - Single-edge, held at angle or in holder
- •Sharp knife - For simple scores (less ideal than lame)
Core Technique
- ✓Depth: 1/4 to 1/2 inch deep for most breads
- ✓Angle: 30-45° for "ears" (flaps of crust)
- ✓Speed: Quick, confident strokes (no sawing!)
- ✓Timing: Score just before baking, while dough is cold
Common Scoring Patterns
1. Single Slash (Classic Bâtard)
Best for: Oblong loaves, baguettes, bâtards
Technique: One long, diagonal cut down the center at 30-45° angle
Depth: 1/2 inch
Tips:
- • Score lengthwise, not across
- • Creates dramatic "ear" of crust
- • Perfect for showcasing oven spring
2. Cross (Simple & Effective)
Best for: Round boules, sandwich loaves
Technique: Two intersecting cuts forming an X or + shape
Depth: 1/4 to 1/2 inch
Tips:
- • Easiest pattern for beginners
- • Provides even expansion in all directions
- • Can be done with knife or lame
3. Square (Tic-Tac-Toe)
Best for: Round boules, particularly high-hydration doughs
Technique: Grid pattern with 2-3 parallel lines each direction
Depth: 1/4 inch (shallower than other patterns)
Tips:
- • Creates decorative checkered crust
- • Good for sticky, wet doughs
- • Keep cuts perpendicular to surface
4. Wheat Stalk (Épi)
Best for: Baguettes, oblong loaves
Technique: Angled cuts alternating left and right, pulling each section to the side
Depth: Deep cuts, almost to bottom
Tips:
- • Advanced technique, requires practice
- • Creates stunning wheat stalk appearance
- • Pull sections gently to the side after cutting
5. Leaf Pattern
Best for: Round boules
Technique: Curved cuts radiating from center, overlapping like leaves
Depth: 1/4 inch, consistent depth throughout
Tips:
- • Artistic pattern for special occasions
- • Start from center, work outward
- • Each "leaf" overlaps the previous one
Troubleshooting Common Issues
❌ Blade Drags or Sticks
Cause: Dull blade or dough too warm/sticky
Solution: Use fresh blade, score cold dough straight from fridge, dust lightly with flour
❌ Scores Don't Open Up
Cause: Cuts too shallow or dough overproofed
Solution: Cut deeper (1/2 inch), ensure proper proofing, score at 30-45° angle
❌ Bread Bursts in Wrong Places
Cause: Underscored or dough seam not sealed properly
Solution: Score more generously, ensure seams face down, check dough isn't overproofed
✓ Pro Tips for Perfect Scores
- • Score quickly and confidently - hesitation causes dragging
- • Cold dough scores cleaner than warm dough
- • Lightly dust surface with flour or rice flour for contrast
- • Practice on less important loaves before special occasions
- • Watch videos of professional bakers for technique inspiration
Quick Reference Chart
| Bread Type | Recommended Pattern | Depth | Angle |
|---|---|---|---|
| Baguette | 3-5 diagonal slashes | 1/2 inch | 30-45° |
| Round Boule | Cross, Square, or Leaf | 1/4-1/2 inch | 90° (perpendicular) |
| Bâtard (oval) | Single long slash | 1/2 inch | 30-45° |
| Sandwich Loaf | Single center slash | 1/4 inch | 90° |
| Sourdough Boule | Square or Cross | 1/4-1/2 inch | 45-90° |
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