Scoring

A sourdough loaf will increase to about three times its original size while it is baking.  As the loaf expands in size, it will find the weakest point in the crust and explode through the crust in that spot.  By scoring the loaf you are “telling” the loaf where you want it to open up.  

In addition, bakers in medieval time often shared a single oven in the center of each town.  Each baker had a signature scoring design so they could identify their loaves in the community oven.  A baker’s scoring pattern is similar to their “trademark.” 

Some sourdough bakers do beautiful decorative scoring.  See videos below for examples. 

Most bakers recommend a scoring depth of about 1/2 inch or 1 centimeter.  Beginning bakers tend to not score deeply enough.  I recommend scoring deeper than you think you need to, then if proves to be too deep, back it off slightly the next time.  

You will see professional bakers do a very fast stroke with a very sharp blade.  The best technique is a confident, single stroke.  You do not want to saw through the dough or stop and start the scoring.  One continuous motion is best. 

The “ear” of a sourdough loaf is the result of much more than the scoring. 

Assuming all of the prior conditions are in place, a single stroke starting and ending on the centerline and arcing slightly to the right (or the left if you are left-handed) is best. 

The blade should be tilted slightly to the right so your cutting angle remains perpendicular to the gradient of the loaf surface at a depth of about 1/2 inch or 1.2 centimeters. 

Many people obsess about the angle of the blade.  In my experience it does not make a big difference.  I would err on the side of keeping the blade more straight up and down versus significantly angling the blade. 

For a boule the arc should curve more to the right of the centerline — about 1/2 the distance from the centerline to the right edge of the loaf. 

It is difficult to score very soft dough or dough at room temperature.  Make sure your blade is as sharp as possible and try one very quick stroke.  Sometimes this is just not possible.  Some bakers will put their loaves in the freezer for about 20 minutes before scoring to firm up the dough.  Especially if you are trying decorative scoring.  

A sharp razor blade. 

There are many options for holding a blade.  See the Products page for some recommendations. 

If you do not have a razor blade, other options include: 

1. Your sharpest kitchen knife
2. Scissors
3. A utility knife

Any scoring that prevents “blowouts” in unexpected areas of the loaf are sufficient.  

Cooling your dough in the freezer for about 20 minutes makes it much easier to score, especially if you are doing decorative scoring.  

It is over-proofed.  A nicely proofed loaf should not deflate when scored. 

If your blade is dragging or if you are not able to confidently make a single stroke cut, try wetting your blade with water or olive oil.  It will drag less and help improve your skills. 

Once you develop a feel for sourdough scoring, and if you are using a very sharp blade, you should not need to wet the blade, but it is a great way to build confidence while learning.  

This is really a matter of personal preference.  If you are still getting quick, clean cuts with your blade, you do not need to replace it.  Also note that each blade has 4 fresh cutting corners.  When you are using a new blade, you are only using one of the four corners of the blade.  So, you can flip and rotate your blade 3 more times before replacing it.  Some people use a pair of sharp scissors to cut off the “spent” corner of their blades when they rotate them.  Be careful if you do this because that small metal shard can fly off in any direction.  

There are three popular lame styles: 

1. The stick
2. The wheel
3. Freehand

The Stick – Stick style blade holders attach the blade at the end of a handle. These are the classic French-style and are popular. 

The Wheel – Round disc-shaped blade holders have become more popular recently.  I prefer this style. 

Freehand – Some bakers prefer to hold a blade freehand.  I don’t generally recommend this because it is less safe.  I you do prefer to hold a blade freehand, choose a single-edge blade so you have one safe side to put your finger on. 

See the Products page for examples of lames and blades.  

Great question.  As you get ready to score your dough always closely inspect it.  You can learn a lot about the loaf before baking it.  

1. Loaf Height – When you take your dough out of the banneton, if it stands up tall and keeps its shape, it may be underproofed (or nicely proofed).  If it immediately relaxes and starts to flatten out, it may be overproofed. 
2. Poke Test – It is too late to do the poke test at this point, but as you are handling the loaf prior to scoring (e.g., tucking corners), pay attention to how the loaf reacts.  If your fingers leave a permanent indentation that does not bounce back, the loaf may be overproofed.  
3. Doug Stiffness – When you drag your blade through the dough, if you get a clean cut and the dough does not tear it is underproofed or nicely proofed.  If the dough is tearing it can be overproofed. 
4. Relaxation – Immediately after scoring the loaf, watch the opening of the cut.  If it opens slightly but generally holds its shape, it may be underproofed or nicely proofed.  If it immediately opens up and starts spreading out on the scoring cut it may be overproofed. 
5. Gluten Structure – When you score the loaf, take a look inside the cut and observe the gluten strands.  If the strands look like weak, erratic bubbles inside the cut, the loaf may be overproofed. 

There is nothing you can do about the proofing level of the dough at this time, but it is always helpful to take every opportunity to “read” dough so you can make adjustments on future bakes.  

It is also important to assess the proofing level prior to baking because then you will know what to expect as the loaf springs in the oven.  

You should not be surprised by how a loaf bakes up if you can accurately read the dough before it goes into the oven. 

This is always a good challenge for newer (or even more experienced) bakers.  Try to anticipate how the loaf will spring in the oven based on how it looks and feels during scoring. 

Here is a video clip showing what an overproofed loaf looks like when scoring: 

There are some talented artists scoring beatiful loaves on YouTub.  See videos below for some examples. 

The way you score your loaf can impact the crumb of the loaf.   Here is a fascinating video from Thomas Teffri-Chambelland on this topic.  The video is in French, but you can auto-generate English subtitles in YouTube.