Scoring Patterns for Sourdough

Scoring is both functional and artistic. A good score allows controlled expansion during baking and creates the beautiful "ear" that defines artisan bread.

The Science of Scoring

During baking, dough expands rapidly. Scoring provides a controlled weak point where this expansion can occur. Without scoring, bread may burst unpredictably.

Creating the Perfect Ear

• The coveted "ear" requires:
• Sharp blade (replace regularly)
• 30-45 degree angle
• Swift, confident motion
• Adequate depth (about 1cm)
• Cold dough (from fridge proofing)

Basic Patterns

Single Score

The classic slash from top to bottom, slightly off-center. Best for beginners.

Cross Hatch

Two or three parallel cuts across the top. Simple and effective.

Wheat Stalk

A central line with diagonal branches. Traditional and elegant.

Advanced Patterns

Spiral

A continuous spiral from center outward.

Leaf Design

A central stem with detailed leaf veins.

Geometric

Triangles, diamonds, or other shapes.

Troubleshooting

Score closes up: Cut deeper, use sharper blade, ensure proper proofing.

Ragged edges: Use single swift motion, don't saw.

No ear: Angle blade more, ensure dough is cold, improve surface tension.