Scoring Your Bread

Scoring sourdough bread is the process of making shallow cuts on the surface of the dough just before baking. This allows the dough to expand and rise evenly in the oven, preventing it from bursting at its weakest points. Scoring also gives the bread its distinctive look and helps control the shape of the loaf.

Here’s how to score sourdough bread:

• Bread lame (a sharp, curved razor blade for scoring) or a sharp kitchen knife/utility blade.
• Parchment paper (optional, to help transfer the dough into the oven).

1. Prepare the Dough: Once your dough has completed its final rise and is ready to bake, gently turn it out onto a piece of parchment paper or a floured surface.
2. Choose Your Design: Decide on the type of scoring pattern you want. Common designs include:
   
   • Single slash (shallow or deep): A simple diagonal cut across the center of the dough.
   • X pattern: Two diagonal cuts forming an "X" shape.
   • Lattice or multiple slashes: Several parallel cuts in a crisscross pattern.
   • Leaf or spiral patterns: Often made with a bread lame, these decorative patterns require more precision.

1. Score the Dough:
   
   • Hold the blade at a shallow angle (about 30-45 degrees to the surface of the dough).
   • Make quick, confident cuts through the dough, about 1/4 to 1/2 inch deep. The cuts should be firm but not too slow, as this can cause the dough to deflate.
   • Work quickly but carefully, as the dough can start to deflate if handled too much. For round loaves (boules), the score should follow the natural round shape of the loaf.

1. Use a Sharp Blade: Make sure your scoring tool is sharp. A dull blade can drag through the dough and lead to uneven, messy scores.
2. Transfer to Oven: After scoring, carefully transfer the dough into your preheated Dutch oven or onto a baking stone, using the parchment paper as a sling if needed.

• Depth of the Score: The score should be deep enough (about 1/4 to 1/2 inch) to allow the dough to expand, but not so deep that it weakens the structure.
• Speed and Confidence: A quick, confident motion with the scoring tool allows the dough to expand neatly and avoids pressing or deflating the dough.
• Timing: Score the dough just before baking. If you score too early, the dough may overproof and lose structure. If you score too late, it can deflate the loaf.

Scoring is a simple yet crucial step for controlling the rise and appearance of your sourdough, so practice will help you achieve a beautiful, well-baked loaf!