Scoring bread is the process of making shallow cuts on the surface of the bread before baking it. It allows the bread to expand and gives it an aesthetically pleasing appearance. Scoring sourdough bread can be intimidating for beginners, but with the right tools and tips, anyone can do it.

Tools You Need

One of the beautiful things about sourdough bread making is that there isn’t a need for a bunch of fancy equipment or appliances (goodbye bread maker!) But there are a few tools that make sourdough breadmaking not only easier but also elevates your bread.

Bread Lame

A bread lame is a tool that is used to make precise cuts on the surface of the bread. It consists of a handle and a curved blade that can be replaced when dull. Using a bread lame ensures that the cuts are clean and do not drag or tear the dough.

Bench Scraper

A bench scraper is a versatile tool that can be used for many tasks, including scoring bread. It is used to make straight or curved cuts on the surface of the bread. A bench scraper also helps to clean the work surface and move the dough.

Spray Bottle

A spray bottle is used to create steam in the oven while the bread is baking. The steam helps to develop a crisp crust and enhances the rise of the bread. Spraying water on the surface of the bread before scoring it also makes it easier to score.

Tips

I know it can be intimidating when you first start out making sourdough. You worked so hard to get to the point of baking. It is truly a labor of love! And I get it, you want it to be perfect. Honestly, my number 1 tip here is to just have fun with it! I promise your bread will taste just as amazing, even if the scoring design baked a bit wonky. You can even see from the before and after examples I have on this blog. Some designs didn’t turn out perfectly, but they are beautiful just the same!

Let Your Bread Rise In The Fridge

I always allow my bread to do it’s second rise overnight in the fridge. In the morning I will preheat my oven and dutch oven until it is nice and hot. Once it’s preheated, I will take out my dough from the fridge and immediately score it. Cold dough makes it easier to create the design.

Dust Your Loaf With Flour

Dusting the dough with flour before you score it will make the design pop! I use all-purpose but you can also use freshly milled wheat, rice flour, or whatever you have on hand. Just remember some flours might change the taste of the bread.

Score At The Right Time

Score the bread just before it goes into the oven. If you score it too soon, you risk flattening your loaf and also warping your design. I always proof my bread in the fridge overnight. This helps to make the design look beautiful. I just pop it out of the fridge after the oven is nice and hot, score it, and immediately bake it.

Score Deeply

Ensure that you score the dough deeply enough to allow the bread to expand and create the desired texture. You need to have your main cuts deep, but designs (like the wheat) can be more shallow.

Be Creative

As I mentioned earlier, scoring sourdough bread allows you to be creative with your designs. Experiment with different scoring patterns and techniques to create unique patterns.

FAQs

Why do you need to score sourdough bread?

Scoring sourdough bread helps it expand during baking, resulting in a light and airy texture. It also creates a beautiful design on the surface of the bread.

Can I score the bread dough before it rises?

It’s not recommended to score the dough before it rises as it will deflate the dough, resulting in a dense and compact texture.

How deep should I score the bread dough?

The depth of the score depends on the dough’s hydration level and the desired texture. As a general rule, the score should be at least 1/4 inch deep.

By following these tips and using the appropriate tools, you can score your sourdough bread like a pro. Happy baking!