How to Score Sourdough Bread

Dough Dough Guides

Scoring is the cut you make in the top of your loaf just before it goes in the oven — and it's not only for looks. That single slash is the difference between a loaf that opens up beautifully and one that splits randomly down the side. Here's how I score, the one habit that makes it far easier, and a gallery of patterns to work through.

Why scoring matters

When a loaf hits a hot oven it expands fast — that final burst of rise is called oven spring. Scoring gives all that expansion a deliberate place to go, so the loaf blooms exactly where you want it instead of tearing at some random weak spot in the crust. A good deep cut also gives you the prized "ear": a raised, crisp flap of crust that curls up as the loaf springs. No score, and even a perfectly fermented loaf will burst wherever it likes.

What to score with

A lame (a razor blade on a handle) is the classic tool and gives the cleanest cut, but you don't need anything fancy. A fresh razor blade, or a very sharp, thin knife — a paring or utility knife — works perfectly. Serrated knives are handy for gentle decorative lines. The only rule is that the blade must be properly sharp: a blunt blade drags and tears instead of slicing.

My two rules

1. I always score cold dough. Every loaf I score comes straight out of the fridge. Cold dough is firm, so the blade glides cleanly instead of dragging and sticking, and the loaf holds its shape while you cut. It's one of the big reasons I cold-proof overnight (more on that in my How I Bake guide).

2. Sometimes I firm the surface in the freezer first. For an extra-clean cut — especially with intricate patterns — I'll occasionally pop the loaf in the freezer for 10–20 minutes before scoring, just to set the very surface. It makes the lines crisp and stops any drag. You absolutely don't have to do this — cold-from-the-fridge is plenty — but it helps when you want a sharp design.

The technique

  • One decisive motion. Score with confidence in a single, swift stroke. Hesitation drags the blade and tears the skin — commit to the cut.
  • Mind the angle. For a big ear, hold the blade at a low angle (around 30°, almost lying along the loaf) and cut about 1cm deep — this lifts a flap of crust that peels up as the loaf rises. For decorative patterns, hold the blade more upright (about 90°) and cut shallow, just a few millimetres, so the lines open neatly without distorting the shape.
  • One deep cut, then decorate. I usually make a single deep "expansion" cut to control the spring, then keep any pattern shallow so it doesn't fight the main opening.
  • Flour for contrast (optional). A light dusting of rice flour or white flour on top before scoring makes the lines stand out dramatically once baked.

The scores — a visual guide

Start with a single slash, then build up. The first patterns control how the loaf opens; the last few are mostly for show. Dashed shapes are the loaf; the bold lines are your cuts.

The Single Slash (Ear)

One long, slightly off-centre cut down a batard, held at a low angle. The classic — it gives the biggest, crispiest ear.

Diagonal Batons

Three or four parallel diagonal cuts across a batard. Easy, reliable, and opens into an even, handsome bloom.

The Cross (X)

Two cuts forming an X (or a +) on a boule. Lets a round loaf bloom evenly in every direction — great for beginners.

The Square (#)

Four cuts in a hashtag on a boule. Controls the spring into a neat domed square — more restrained than a cross.

The Wheat Stalk

A central line with chevrons branching off, like an ear of wheat. Shallow and decorative — a proper showpiece.

The Leaf / Fern

A central vein with curved veins either side. Pure decoration — keep it shallow so the design stays crisp.

Reading your scores after baking: if the cuts closed up and vanished, the dough was over-proofed or the cut too shallow; if the loaf burst out the side, it was under-scored or under-proofed. The score tells you a lot about the bake.

A few last tips

  • Score at the very last second — right before the loaf goes into the oven, not before.
  • Keep the blade clean and dry between cuts; a sticky blade drags. A tiny smear of oil on the blade helps it glide through intricate patterns.
  • Master the single slash first. Get a confident, clean ear on a plain batard before you move on to wheat stalks and leaves.
  • Well-shaped dough scores best. A tight, well-shaped loaf with good surface tension takes a clean cut — see my shaping guide.

A lively, well-fermented loaf is what gives you that dramatic spring and ear. Ours is live, organic and ready to bake in 2 hours.

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