There’s something magical about watching a scored loaf bloom in the oven—those beautiful cracks and ridges that transform a pale dough ball into a rustic masterpiece. But if you’ve ever had a loaf burst in the wrong place or spread sideways instead of up, you know that scoring is more than just decoration.
Today, we’re breaking down everything you need to know about sourdough scoring: why it matters, the best techniques for different loaves, and pro tips to avoid common mistakes.
Why Scoring Matters (It’s Not Just for Looks!)
Scoring your sourdough serves three key purposes:
- Controls Expansion – The cuts give steam an escape route, preventing random bursting.
- Directs Oven Spring – A well-placed score helps your loaf rise upward, not sideways.
- Creates Texture – Deeper cuts lead to dramatic “ears” and a crispier crust.
Think of it like a pressure valve for your bread—without it, steam builds up until the loaf explodes at its weakest point (often the bottom!).
Scoring Styles: Which One Should You Use?
1. The Single Long Score (Best for Beginners)
Ideal for: Bâtards (oval loaves), sandwich bread, high-hydration dough.
How to Do It:
- Make one deep cut (½ inch) down the center of the loaf.
- Hold the blade at a 30° angle to encourage an “ear” to form.
Why It Works:
- Creates a controlled burst for maximum rise.
- Simplest method for consistent results.
2. Diagonal Scores (Great for Round Loaves)
Ideal for: Boules, decorative patterns, lower-hydration dough.
How to Do It:
- Make 3-5 shallow cuts (¼ inch deep) at a 45° angle.
- Space them evenly for a balanced expansion.
Why It Works:
- Prevents sideways spreading in round loaves.
- Gives a crispy, artisanal look.
3. Decorative Patterns (For the Instagram-Worthy Loaf)
Once you’re comfortable with basic scoring, try:
- Wheat stalks (parallel angled cuts)
- Diamonds (crisscross pattern)
- Spiral (for round boules)
Pro Tip: Use a razor blade for fine details, and keep cuts shallow so they don’t disrupt oven spring.
Troubleshooting Common Scoring Mistakes
Problem: My Bread Burst in the Wrong Place
Solution:
- Score deeper (at least ½ inch) to guide expansion.
- Make sure your blade is sharp (a dull knife drags dough).
Problem: My Cuts Didn’t Open Up
Solution:
- Angle the blade more steeply (45°) for better ear formation.
- Add extra steam in the oven to keep the crust soft longer.
Problem: The Dough Sticks to the Blade
Solution:
- Chill the dough 20 minutes before scoring.
- Dip the blade in water or rice flour between cuts.
Pro Tips for Perfect Scoring
✅ Score quickly and confidently – Hesitation leads to jagged cuts.
✅ Adjust depth based on hydration – Wet dough needs deeper cuts.
✅ Preheat your lame (if metal) – A warm blade glides smoother.
✅ Practice on proofed but unbaked loaves – No waste, just learning!
Final Thoughts: Experiment and Have Fun!
Scoring is equal parts science and art—the more you practice, the more you’ll develop your own style. Start simple with a single slash, then try decorative patterns as you gain confidence.
What’s your favorite scoring style? Share a photo of your best loaf in the comments!
Happy baking! 🍞✨
(P.S. If you found this guide helpful, pin it for later or share it with a fellow bread lover!)
