1. Prepare Your Loaf: Gently remove your proofed sourdough loaf from its banneton or proofing basket onto a piece of parchment paper or directly onto your baking vessel (like a Dutch oven). If desired, lightly dust the top surface of the loaf with rice flour or all-purpose flour using a small sieve. This not only adds a rustic look but also helps the scored patterns stand out beautifully.

2. Hold Your Lame Correctly: For most cuts, hold your lame or sharp knife at a shallow angle, about 15-30 degrees to the surface of the dough. This angle helps create a “lip” or “ear” on the crust as it bakes, which is a desirable characteristic in sourdough. For deeper, more open cuts, you might hold it a bit straighter, closer to 90 degrees.

3. The Basic Single Slash: This is the simplest and most common score. Make one confident, deep slash across the top of your round or oval loaf, from one side to the other. Aim for a depth of about 1/2 to 3/4 inch. This single cut allows for maximum oven spring and a beautiful ear.

4. The Cross Pattern: For a classic look, make two intersecting slashes across the top of a round loaf, forming an “X.” Ensure both cuts are of similar depth, around 1/2 inch. This pattern provides even expansion and a lovely symmetrical appearance.

5. The Box or Square Pattern: Create a square or rectangular pattern by making two parallel slashes lengthwise, and then two parallel slashes crosswise, forming a grid. The cuts should be about 1/4 to 1/2 inch deep. This is great for loaves where you want a more controlled, even rise across the surface.

6. The Wheat Stalk or Leaf Pattern: For a decorative touch, make a single, slightly curved slash down the center of your loaf. Then, make several smaller, short, angled cuts branching off from the main line, alternating sides, to mimic a wheat stalk or leaf. These smaller cuts should be shallower, about 1/4 inch deep.

7. The Spiral Pattern: Starting from the center of a round loaf, make a continuous, shallow spiral cut outwards towards the edge. This pattern is more decorative and typically shallower, around 1/8 to 1/4 inch deep, as it’s less about creating an ear and more about visual appeal.

8. Bake Immediately: Once scored, place your loaf into your preheated oven or Dutch oven as quickly as possible. The scoring helps the dough expand in a controlled manner during the initial burst of heat, known as oven spring.