1. Prepare Your Loaf: Take your cold-proofed sourdough loaf out of the refrigerator. The cold dough is firmer and easier to score cleanly. Lightly dust the top surface of your dough with a thin layer of all-purpose flour. This helps with contrast for your design and prevents the lame from sticking.

2. Ready Your Lame: Ensure your lame (or razor blade) is very sharp and clean. A dull blade will drag and tear the dough, leading to messy cuts. Hold the lame firmly, ready to make your first cut.

3. Basic Ear Cut (Angle is Key): For a classic “ear” or bloom, hold your lame at a shallow angle, about 20-30 degrees from the surface of the dough. Make one long, confident, curved cut across the top of the loaf, typically from one end to about two-thirds of the way to the other. The cut should be about 1/2 to 3/4 inch deep. This shallow angle allows the dough to peel back beautifully during baking, creating the ear.

4. Creating a Cross Pattern: For a simple cross, make one straight cut down the center of the loaf, about 1/2 inch deep. Then, make a second straight cut perpendicular to the first, also down the center. This creates four quadrants. You can then make smaller, decorative cuts within each quadrant if desired.

5. Decorative Slashing (Straight Up and Down): For more intricate designs or patterns like wheat stalks or leaves, hold your lame almost perpendicular (90 degrees) to the dough surface. Make shallow cuts, about 1/4 inch deep. These cuts will open up but won’t create a large ear. Practice consistent spacing and depth for a uniform look.

6. Combining Techniques: Don’t be afraid to combine a deep, angled ear cut with shallower, perpendicular decorative cuts. For example, make your main ear cut, then add a few parallel or perpendicular shallow cuts for added visual interest.

7. Transfer to Oven Immediately: Once scored, transfer your loaf to your preheated Dutch oven or baking surface as quickly as possible. The scoring marks are fresh, and the dough will begin to relax. Baking immediately helps lock in the design.

8. Observe Oven Spring: During the initial baking phase, watch how your scores open up. This “oven spring” is when the magic happens, and your designs truly come to life.