Mastering Sourdough Scoring
A score dictates the soul of your sourdough. It is the final signature you leave on the loaf before heat takes over.
Cold dough is easier to handle
Always score your dough straight from the refrigerator. Firm, cold dough resists the blade, preventing it from dragging or tearing the delicate surface tension.
- Lame or double-edged razor blade
- Parchment paper
- Bench scraper
Bevel your blade
Hold your blade at a 45-degree angle to the surface of the loaf, not straight down. This creates a flap of skin that lifts as the bread expands, forming a distinct ridge.
The method.
Dust the surface
Lightly coat the top of your proofed boule with rice flour. This prevents the blade from sticking and helps emphasize the contrast of the score after baking.
Position the blade
Place the blade at one end of the loaf. Commit to the cut; hesitation causes the dough to snag.
Execute the draw
Pull the blade in one swift, fluid motion about a half-inch deep. Keep your wrist locked and move from the shoulder if necessary to maintain consistency.
Load immediately
Place the scored dough into your preheated Dutch oven or onto the baking stone without delay to capitalize on the oven spring before the surface begins to set.
Other turns to take.
The Long Slash
A single, deep cut from top to bottom, offset slightly from center, creating one large ear.
Cross Hatch
Two perpendicular cuts that form a square, often used for rustic boules to encourage symmetrical expansion.
When it doesn't go to plan.
Replace your razor blade frequently; a dull blade will pull the dough rather than slice it.
Practice your technique on an unbaked loaf or even a sheet of paper to master the motion before moving to actual dough.
Clean the blade between scores if the dough is sticky to ensure a crisp, clean line.
The ones that keep coming up.
Why is my score closing up during the bake?
This usually means the cut was too shallow. Aim for a depth of at least 1/4 to 1/2 inch to ensure the steam has a clear path to escape.
Does it matter if I score vertically or at an angle?
Vertical cuts result in a more symmetrical 'bloom' where the bread splits down the middle, while angled cuts are required to create the decorative 'ear'.
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