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Or you can use a tool that professional bakers use to score, called a bread lame. You can use a sharp paring knife or kitchen scissors to snip lines into the top of the unbaked bread boule. Scoring bread is easiest with a sharp implement. What is the proper way to score sourdough bread? The trick is to make sure that you do have one score at ¼ to ½ inch deep – whether that’s a slash that goes along one side or a small cross on the top. It doesn’t need to be super hard or deep. Here are some options below:Ĭommon Question about Sourdough Scoring TechniquesĪs a general rule, you need to score your dough around ¼ to ½ inch deep. This makes it easy to cut the dough because of the very thin and sharp blade. To put it simply, it is a sharp razor blade like tool with a handle. What is a bread lame?Ī bread lame is a tool used to cut your dough. A tool that every sourdough baker should have is a bread lame. What kind of tool do you need to cut your sourdough bread? Well, something very sharp. Some decorative scoring features I like to see is wheat stalks, slices, flowers, X designs, and more. Yes you will be eating it, but it is so fun to create a gorgeous decorative loaf as well. Decorative scoring is a wonderful way to express some artistic features in your bread. While sourdough scoring is a very functional aspect of the bread making process, it has become quite the art form. This helps the outside layer to get more surface tension which helps with a more uniform load of bread. You create surface tension by using your hands to roll the dough into a ball pulling under while turning the loaf. I find that a loaf directly out of the fridge, scored and then placed in the oven will get a nice strong oven spring.Īnother aspect that will help to create oven spring as well as nice scores is by creating surface tension in your loaf when shaping it. A few things help encourage a strong oven spring. What is oven spring? This is the rise that you get out of your bread once it has been put in the oven. If you want to make asymmetrical patters, you’ll want to ensure that the depths add up to being equal.This is where oven spring comes into play. Scoring and scoring patterns are normally symmetrical.The angle of your score should be between 22°-45°.The depth of your slash should be 1/8” – 1⁄4” / 3-6mm.Set the tempo at 120 which makes each click 1⁄2 second.

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Modernist Bread had another brilliant suggestion besides this one: download a metronome app for your phone. If you said out loud, “And ONE,” you could breathe in on the “and” and breathe out and start your slash on the “one.” This would be about 1⁄2 second. If should take about 1⁄2 second to score your dough. Envision that path of your blade and score it. If it’s too fast or too slow, the blade is going to snag in your dough. We tend to like push away because it lets you see the insertion and the angle more clearly.

You can start with your blade away from your body and pull toward you, or you can start with the blade close to your body and push the blade away from your body.

If you use the entire length of the blade, you’ll find that it’ll snag more easily.

Insert just the tip of the blade into your dough first and use just the tip to cut through the dough.

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Use your free hand to gently, but firmly, pull the surface of the dough taught so that your blade moves cleanly through it.Besides being decorative, scoring your dough before you put it into the oven is an essential step for most lean breads. When scoring your dough, our recommendation is to use a curved lame for batards and other dough shapes where you want a pronounced ear and a straight lame for boules and other dough shapes where you just need to give the steam a place to escape. You’ll notice that most scoring patterns that you see are symmetrical, so that as the dough expands and the steam escapes, it’ll expand evenly so that the shape of your dough stays the way you intended. When you score your dough, you’re creating a weak spot, basically telling the steam where to escape. This is what bread bakers call blowouts, and we all hate them. If you didn’t score your dough, the steam would find the weakest spot – the path of least resistance – to find its escape. And what happens to water when it’s heated? It turns to steam.

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As you know, your dough is full of water.