The primary purpose of scoring sourdough bread is to control expansion during baking, but it also affects aesthetics and texture. Here’s a detailed breakdown:
1. Controls Oven Spring (Expansion)
- Why? As dough bakes, steam and CO₂ rapidly expand. Without a score, the loaf would burst unpredictably through weak spots, creating cracks or “blowouts.”
- How? A deliberate score acts as a controlled weak point, directing where (and how) the bread expands. Deeper scores (¼–½ inch) allow more expansion.
2. Creates an “Ear” (Optional but Desirable)
- A shallow angle (45°) and quick slash lift a flap of crust, which hardens into the iconic “ear”—a sign of good oven spring.
3. Improves Crust Texture
- Scoring ensures even splitting, preventing dense or gummy spots under an unbroken crust.
4. Aesthetic Appeal
- Decorative patterns (grids, leaves) signal craftsmanship, though the main functional score (usually 1–2 cuts) matters most for rise.
Bonus: When to Skip Scoring?
- Pan loaves (baked in a tin) don’t need scoring—the sides contain expansion.
- Very high-hydration doughs sometimes benefit from a single deep score to prevent flattening.
Pro Tip: Cold dough (post-fridge retard) is easier to score cleanly!
