Scoring Patterns 101
Learn the basics of bread scoring with simple, beautiful designs that open up perfectly in the oven.
Ingredients
- 100g active sourdough starter (100% hydration)
- 400g bread flour (unbleached, strong)
- 300g water (lukewarm, about 85°F/29°C)
- 8g salt (fine sea salt)
- 20g whole wheat flour (optional, for flavor)
- Rice flour (for dusting proofing basket)
Instructions
Step 1: Make a Simple Test Dough
Mix the starter, water, flour, and salt until you have a medium-hydration dough. Ferment and shape it the same way you would a basic batard or boule.
Step 2: Cold Proof for a Cleaner Cut
Refrigerate the shaped dough for 8 to 12 hours. Cold dough gives the blade resistance and makes patterns easier to control.
Step 3: Dust and Plan
Turn the loaf onto parchment and dust lightly with rice flour. Decide on one main expansion score before adding any decorative marks.
Step 4: Cut With Intention
Hold the blade at a shallow angle for the main score and move in one quick stroke. Decorative cuts should be shallower and never compete with the expansion line.
Step 5: Bake Hot
Bake in a preheated Dutch oven so the loaf can spring immediately. Watch where the crust opens and use that feedback on the next loaf.
Step 6: Repeat the Same Pattern
Practice the same score for a few bakes in a row. Consistency is what teaches you blade angle, depth, and timing.
