How to score sourdough bread ? So you’ve made it this far into the sourdough rabbit hole. Your starter is alive and kicking, your kitchen smells like tangy fermentation bliss, and now you’re on the verge of baking what could potentially be your best loaf yet. But wait—right before you toss that dough into the oven, there’s one final step that can make or break your bread-making confidence: scoring the dough.
Yes, I’m talking about slashing your precious, lovingly fermented sourdough dough right before baking. Sounds brutal, right? It’s not. Scoring isn’t just some artsy-fartsy thing bakers do to show off on Instagram (though, let’s admit, the designs are drool-worthy). It’s a critical step that actually helps your bread bake better. Plus, let’s be real—pulling a perfectly scored loaf out of the oven makes you feel like a legit sourdough wizard.
If the thought of holding a razor close to your delicate dough gives you anxiety, don’t worry. I got you. In this guide, we’ll go through everything you need to know about how to score sourdough bread like a pro. Whether you’re keeping it simple or getting fancy with designs, I’ll break it all down into clear, beginner-friendly steps (without making you feel like you need a degree in bread geometry).
Why Is Scoring Sourdough Important?
Alright, before we dive into the “how” of scoring, let’s chat about the “why.” Why bother slicing up your dough when an uncut loaf technically still bakes?
Here’s the deal: scoring isn’t just about aesthetics (though you’ll totally want to snap pictures of your bread later). It serves an actual functional purpose:
- Controlling the Dough’s Expansion: Ever wonder why some loaves end up flat or look like they’ve exploded in random spots? That’s what happens when scoring is skipped. A proper cut gives your dough a controlled space to expand during baking, meaning your bread rises beautifully instead of looking like a science experiment gone wrong.
- Shaping the Crust: The way you score directly affects how the crust forms. A deep, precise slash encourages an ear (a fancy term for that crispy ridge along a loaf’s edge) while shallow cuts create artistic patterns without drastically altering the shape.
- Preventing Blowouts: An unscored loaf has no escape route for steam, which can lead to dough literally bursting through its weakest point in odd and unpredictable ways. (Think sourdough volcano meets a pancake.)
Moral of the story? Scoring isn’t optional—it’s the unsung hero of a well-made loaf.
The Tools You Need to Score Like a Pro
News flash: you don’t need a ton of fancy equipment to score sourdough. In fact, you probably already have most of these items kicking around your kitchen:
1. A Lame (Pronounced “Lahm”)
This is the tool most professional bakers swear by. It’s a simple razor blade attached to a stick or handle, and it’s specifically designed to glide through dough without hesitation. Getting fancy? Some lames feature interchangeable blades, so you’ll feel like the James Bond of bread-making.
2. A Sharp Knife or Paring Blade
If you don’t have a lame, don’t panic. Any sharp, non-serrated knife works well for straightforward scoring. You just need it to cut cleanly without dragging or tearing the dough.
3. A Razor Blade
Yep, the plain old-fashioned razor blade works wonders for clean, precise cuts—no frills needed. Just be careful (this isn’t the time for clumsy hands).
4. Scissors (For Creative Folks)
Believe it or not, scissors are perfect for creating unique patterns like leaf shapes or intricate designs! Just make small snips instead of long slices.
Pro Tip: Keep your scoring tool clean and slightly oiled or wet before cutting—it prevents sticking and gives you those smooth artisan lines.
When to Score the Dough
Timing is everything, people! You need to score your dough right before it hits the oven. No sooner, no later.
Why Just Before Baking?
- Too Early: Scoring too soon can cause the cuts to close up during proofing, which means your bread doesn’t fully benefit from the incision.
- Perfect Timing: Right before baking ensures that the cuts do their job, allowing the dough to expand properly during the initial heat blast (also called “oven spring”).
Once your dough is proofed, shaped (hint: check out this Step-by-Step Guide to Shaping Sourdough Loaves for perfect shaping), and sitting on parchment paper, grab your scoring tool and get to work.
How to Score Sourdough Bread Step by Step
Scoring doesn’t have to feel like solving a Rubik’s Cube. Start simple, and once you’re comfortable, you can level up to fancy designs that’ll make your friends jealous.
1. Prep Your Dough
Before you start any cutting, ensure your dough is firm and slightly chilled (if you proofed overnight, you’re golden). A firmer surface makes scoring easier and reduces drag.
2. Choose the Right Angle
Hold your blade at a shallow angle—about 30–45 degrees to the dough. This angle creates those professional-looking crust “ears.”
3. Make Confident Cuts
This is critical: don’t hesitate. A confident, clean cut ensures the dough opens up beautifully, while timid, squiggly scoring causes jagged edges.
Basic Scoring Pattern for Beginners:
- Make one straight slash down the center length of the dough. That’s it. Nothing complicated but highly effective! This cut encourages symmetrical expansion and a classic ear.
Getting Fancy (Optional)
- The Wheat Sheaf: A series of parallel cuts that resemble stalks of wheat.
- Crosshatch Pattern: Multiple small, shallow cuts in a grid for a dramatic design.
- Hearts, Leaves, or Flowers: Creative if you want to feel like bread royalty.
Pro Tip: Practice makes progress! Use extra dough to practice designs before tackling your masterpiece.
Common Scoring Mistakes (And How to Fix Them)
Ok, so you tried scoring your sourdough, and it didn’t turn out quite as expected. Don’t freak out—these tips have your back.
Mistake #1: Dragging or Tearing Dough
Usually caused by using a dull blade or being too gentle. Solution: A fresh razor or lame and a confident hand.
Mistake #2: Cuts That Don’t Open
Blunt cuts are often too shallow. Next time, aim for deeper incisions (about ¼ inch deep).
Mistake #3: Uneven Rising
This happens if the dough isn’t shaped properly before scoring. (Check out this Step-by-Step Guide to Shaping Sourdough Loaves for tips.)
Impress with Your Sourdough Scoring
Let’s talk about the endgame here: bakery-level bread artistry and that sweet, golden crust that makes you want to frame the loaf, not eat it. Here’s why scoring is more than just “optional icing on the cake” (or in this case, the crust):
- It boosts your confidence. There’s legit nothing better than the crackle of a well-scored crust.
- It makes your bread Instagram-worthy. Not why we bake sourdough, but hey, it’s a nice bonus.
- It feels professional. Nailing this step elevates your bread from homemade to “Wait, did you get this from a bakery?”
Final Thoughts
Learning how to score sourdough bread like a pro isn’t just about cutting dough—it’s about adding that final touch of magic to your loaf. With a sharp blade, some confidence, and a bit of practice, you’ll be creating loaves that not only taste amazing but look straight out of a Parisian boulangerie.
Remember, perfection isn’t the goal here (your sourdough is already awesome). Instead, enjoy the process and embrace the quirks that make each loaf uniquely yours.
For expert tips and techniques on scoring sourdough, check out King Arthur Baking’s Guide to Scoring Bread.
Also, don’t forget—scoring is one piece of the sourdough puzzle. For a complete bread-baking guide, check out How to Knead Sourdough Dough Properly. Happy baking!
