1. Prepare Your Loaf: Gently transfer your proofed sourdough loaf from its proofing basket (banneton) onto a piece of parchment paper or directly onto your preheated Dutch oven or baking surface. Handle it carefully to avoid deflating it.

2. Choose Your Blade: Ensure your bread lame or razor blade is extremely sharp. A dull blade will drag and tear the dough, rather than making a clean cut. Hold the blade at a shallow angle, almost parallel to the surface of the dough, typically between 15 to 30 degrees. This angle helps create a flap of dough that will lift and form an “ear” as the bread bakes.

3. Basic Ear Score: For a classic “ear,” make one long, curved slash across the top of the loaf. Start about an inch or two from one end, curve it gently, and finish about an inch or two from the other end. Aim for a depth of about 1/4 to 1/2 inch. This single, deep cut is the most common and effective for achieving good oven spring.

4. Simple Crosshatch Pattern: For a decorative effect, make several parallel cuts across the top of the loaf, about 1/4 inch deep and spaced an inch apart. Then, make another set of parallel cuts perpendicular to the first, creating a grid or diamond pattern. These cuts should be shallower than the main ear score, if you’re also doing one.

5. Wheat Stalk Design: To create a wheat stalk, make a single, slightly curved main slash down the center of the loaf, about 1/4 inch deep. Then, make several small, short, diagonal slashes branching off from the main line, alternating sides, to mimic the grains on a wheat stalk. These should be very shallow.

6. Leaf Pattern: For a leaf, make a central, slightly curved score down the middle of the loaf. Then, on either side of this central line, make several short, curved slashes that meet the central line, resembling leaf veins. Keep these cuts relatively shallow.

7. Flour Dusting (Optional): Before scoring, you can lightly dust your loaf with rice flour or all-purpose flour. This creates a beautiful contrast once the bread bakes and the scored lines reveal the darker crust underneath.

8. Bake Immediately: Once scored, place your loaf into your preheated oven or Dutch oven as quickly as possible. The scoring needs to be done right before baking to maximize oven spring and prevent the dough from losing its shape.