The Complete Bread Scoring Guide
Master the art of scoring. Learn essential patterns, choose the right lame, and develop techniques for beautiful sourdough ears every time.
Why Score Bread?
Scoring (or slashing) bread isn't just decorative - it's essential for proper baking. Those cuts control how your bread expands in the oven:
- Controlled expansion - Without scores, bread would burst unpredictably at weak points
- The famous "ear" - Angled cuts create that crispy, raised flap bakers love
- Even baking - Scores help heat penetrate for consistent crumb
- Artistic expression - Your signature on every loaf
Best Bread Lames
The right tool makes all the difference. Compare popular scoring tools.
Wire Monkey UFO Lame
$34.95
Pros
- Best blade angle
- UFO shape for control
- Uses standard razors
- Made in USA
Consider
- -Premium price
- -Takes practice
Wooden Handle Bread Lame
$14.95
Pros
- Classic design
- Comfortable grip
- Affordable
- Easy to use
Consider
- -Less blade angle control
Curved Blade Lame
$24.95
Pros
- Pre-curved blade
- Perfect ear every time
- Easy technique
Consider
- -Uses specific blades
Essential Scoring Patterns
From simple to showstopper. Master these patterns to elevate your bakes.
Single Score
BeginnerOne confident slash down the center. The foundation of all scoring.
Tip: Hold blade at 30-45° angle, cut about 1cm deep, swift motion
Cross / X Pattern
BeginnerTwo intersecting lines. Classic rustic look.
Tip: Make cuts same depth, angle blade consistently
Square / Box
BeginnerFour cuts forming a square on top. Great for round boules.
Tip: Keep corners sharp, equal spacing
Wheat Ear
IntermediateAngled cuts resembling wheat stalks. Beautiful and traditional.
Tip: Overlap cuts slightly, consistent angle
Spiral
IntermediateCurved line from center outward. Elegant and eye-catching.
Tip: Start from center, smooth continuous motion
Leaf Pattern
AdvancedDetailed leaf design with veins. Showstopper presentation.
Tip: Plan design first, vary depth for dimension
Scoring Technique Tips
Use a Sharp Blade
A dull blade drags and tears the dough. Change your razor frequently - they're cheap and make a huge difference. If your blade sticks, wet it slightly or use oil.
Score Cold Dough
Cold dough from overnight retard is firm and holds its shape. Score immediately after removing from fridge, then bake right away. Room temperature dough is sticky and difficult to score cleanly.
Angle for Ears
Hold your blade at a 30-45° angle to the dough surface for the best ears. A vertical cut creates a seam; an angled cut creates that beautiful raised flap. Practice on room temp dough scraps.
Commit to the Cut
Make one confident, swift motion. Hesitation creates jagged, uneven scores. It's better to make a slightly imperfect confident cut than a hesitant, ragged one. Trust yourself!
Frequently Asked Questions
Why isn't my bread ear opening?
Three common causes: 1) Blade angle too vertical - hold at 30-45° angle for best ears, 2) Cut too shallow - aim for 0.5-1cm deep, 3) Dough overproofed - properly proofed dough springs open better. Also ensure your blade is sharp.
How deep should I score bread?
For most sourdough, score about 0.5-1cm (¼-½ inch) deep. Too shallow and the bread won't open properly; too deep and you might deflate the dough. Adjust based on hydration - wetter doughs may need shallower scores.
Can I use a regular razor blade?
Yes! Many bakers prefer standard double-edge razor blades (like Feather or Astra). They're extremely sharp and inexpensive. Snap them in half lengthwise for easier handling or use them in a lame.
Should I score cold or room temperature dough?
Cold dough from the fridge is much easier to score. The firmer texture holds its shape and doesn't stick to the blade. Score immediately after removing from refrigerator, then bake right away.
How do I get decorative patterns like leaves?
Decorative scoring requires practice and a very sharp blade. Start with simple patterns and work up. Use varying depths - deeper cuts for main lines, shallower for details. Cold dough is essential for intricate work.
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