1. 1. Prepare Your Work Surface and Dough: Lightly dust your work surface with all-purpose flour. Gently transfer your proofed sourdough loaf onto the floured surface or a piece of parchment paper. Ensure the dough is cool and firm enough to handle without deflating. If it’s too warm or over-proofed, it might be difficult to score cleanly.

2. 2. Basic Scoring for Expansion and Pattern: For simple yet elegant designs, use a lame or sharp razor blade. Hold the blade at a 30-45 degree angle to the dough. For a Crosshatch, make several parallel cuts across the top, then turn the dough 90 degrees and make another set of parallel cuts, creating a grid. For an Ear of Wheat, make one long, curved cut down the center of the loaf, then make several small, diagonal cuts branching off from the main cut on both sides, resembling wheat stalks. For a Simple Swirl, make one continuous, spiral cut from the center outwards.

3. 3. Creating a “Rabbit” Shaped Bread: This is a charming shaped bread that’s surprisingly easy. Form the Body: Take your main proofed sourdough loaf and gently shape it into a slightly elongated oval for the body. Make the Head: Pinch off a small piece of dough (about the size of a golf ball) from the main loaf or use a reserved piece. Shape it into a round head and attach it to one end of the body, gently pressing to adhere. Fashion the Ears: Take two smaller pieces of dough. Roll each into a thin, elongated teardrop shape for the ears. Gently press the wider end of each ear onto the top of the head. You can use a tiny bit of water to help them stick. Add Details: Use scissors to snip a small “tail” at the back of the body. For eyes, you can gently press in two sesame seeds or small pieces of dried fruit. If using an egg wash for shine, apply it now to the entire rabbit.

4. 4. Advanced Scoring for Intricate Designs: For more detailed patterns like leaves or flowers, you’ll combine scoring and sometimes small snips. For a Leaf Pattern, make a central curved score down the length of the loaf. Then, on either side of the central score, make several smaller, diagonal scores that meet the central line, resembling leaf veins. For a Floral Design, start with a small circle in the center. Around this circle, make several curved scores radiating outwards like petals. You can add a second layer of petals if desired. Use scissors to make small snips at the ends of some scores to create a more textured, open look.

5. 5. Baking Your Art: Once your design is complete, carefully transfer the parchment paper with the dough onto your preheated baking surface (baking steel, Dutch oven, or baking stone). Bake according to your sourdough recipe’s instructions. The scores will open up beautifully in the oven, emphasizing your design. Shaped breads like the rabbit will bake to a golden brown, showcasing their form.