Scoring sourdough is both an art and a science. While it adds a beautiful decorative touch to your bread, it also plays a crucial role in directing how your loaf expands in the oven. If you’re new to sourdough baking, mastering simple scoring techniques will help you achieve a professional-looking loaf with an airy crumb.
Why Scoring Matters
When you bake sourdough, steam builds up inside the loaf. Scoring allows this steam to escape in a controlled manner, preventing your bread from bursting unpredictably. A well-placed score encourages an even rise and helps create those coveted ear formations that define a perfectly baked sourdough.
Essential Tools for Scoring
Before diving into techniques, make sure you have the right tools:
- A sharp blade – A baker’s lame (a razor blade on a handle) is ideal, but a very sharp knife or a single razor blade will work too.
- My favorite lame: https://amzn.to/411rviq *paid link
- Flour or rice flour – Lightly dusting your dough before scoring can highlight your patterns.
- A steady hand – Confidence is key! A swift, clean motion leads to the best results.
Simple Sourdough Scoring Techniques
If you’re just getting started, here are three easy scoring methods to try:
1. Single Slash (The Classic Cut)
This is the easiest and most effective scoring technique. Simply make a clean, deep cut (about ¼ to ½ inch deep) down the length of the dough. This encourages the loaf to expand upwards, creating a beautiful “ear.”
2. Cross or X Pattern
Make two intersecting slashes to form an X. This method helps the dough rise evenly and creates a rustic, organic look.
3. Leaf or Wheat Pattern
For a more decorative approach, make a series of shallow cuts branching out from a central stem. This doesn’t just look great—it also provides controlled expansion points for your bread.
Tips for Perfect Scoring
- Chill your dough – Cold dough is easier to score cleanly.
- Use a quick, confident motion – Hesitation can cause jagged lines or tearing.
- Experiment! – Once you get comfortable with basic cuts, try more intricate patterns to personalize your loaves.
Final Thoughts
Scoring is an essential skill for sourdough bakers, balancing both function and aesthetics. Start with simple cuts, build confidence, and soon you’ll be creating bakery-worthy loaves at home. Happy baking!
Have a favorite scoring technique? Share your best tips and photos with us!
The Wandering Baker 
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