Scoring your sourdough isn’t just for looks, it’s actually a very important part of the baking process! A good score allows gases to escape in a controlled way, encouraging that beautiful oven spring and signature rustic artisan look we all love. Whether you're keeping it simple or getting creative with designs, scoring gets easier (and more fun 😊) the more you practice.
Here’s a simple guide to get you started.
What You’ll Need:
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A sharp lame (or a razor blade or sharp serrated knife)
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Your fully proofed, cold sourdough loaf
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Optional: rice flour for dusting and a stencil if you’re feeling creative
Step-by-Step Instructions:
Step 1: Prep Your Loaf
Once your dough has finished its final proof (usually after an overnight rise in the fridge), carefully turn it out onto parchment paper or a floured surface. If desired, dust the top with a little rice flour for extra contrast and to prevent your blade from sticking.
Step 2: Understand Functional vs. Decorative Scoring
There are two types of scoring: functional and decorative. Functional scoring is essential. You’ll need at least one larger, deeper score to guide the loaf’s expansion. Without it, the dough will find its own way to release steam, often resulting in an uneven burst (you don't want this)! Decorative scoring consists of smaller, more shallow cuts that are used purely for aesthetic purposes. You can use both types of scoring on the same loaf for form and beauty.
Step 3: Use a Confident Hand
Hold your lame or blade at a 30 to 45 degree angle to the dough and score in one swift, confident motion about 1/2 inch deep. Don’t saw at the dough. Simply commit and go for it! If you’re using a stencil or going for a design, make those cuts shallower (about ⅛” deep) and try to avoid overlapping lines too much.
Step 4: Bake Immediately
Once scored, your loaf is ready for the oven! Slide it in while it’s still cold to preserve the shape and maximize oven spring.
Tips & Tricks for Beautiful Scoring
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Cold Dough is Key: Scoring is much easier when the dough has been cold-proofed in the fridge overnight. The chilled dough is firmer and holds its shape better.
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Use Rice Flour, Not Regular Flour: Rice flour doesn’t absorb moisture like wheat flour, so it helps keep your design crisp and prevents sticking.
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Start Simple: Begin with a single, deep functional slash slightly off-center for a nice ear. Then, once you're comfortable, add one or two decorative accents.
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Practice Makes Perfect: Don’t stress if your first few loaves don’t look like the ones on Instagram. Each score teaches you something new!
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Customize Your Style: Once you’re confident with a basic score, try adding leaf patterns, spirals, or even using stencils for artistic flair. Don't be afraid to get creative!
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Keep Your Blade Sharp: A dull blade can drag and tear the dough. Sharpen your lame, or replace your razor blades often for clean lines.
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Want a Visual? If you're a visual learner, download our free Beginner’s Sourdough Guide for helpful scoring demonstrations.
Scoring might feel a little intimidating at first, but once you get the hang of it, it becomes second nature (and honestly, kind of fun 😆). Whether you’re going for a big, bold cut or something a little more detailed and delicate, your score is what gives your loaf its personality and that beautiful, fresh-baked charm.
Happy baking!
Don’t forget to tag us [@HaselmayerGoods] in your sourdough creations. We love seeing your beautiful loaves!
