- techniques
Scoring 101: three cuts every baker should know
Why scoring matters, how to hold the blade, and three patterns that work on almost any loaf.
Tomasz Ruda3 2 min read
Scoring is the cut you make just before the loaf goes into the oven. It tells the dough where to open as it springs up in the heat. Without it the loaf still rises, but it bursts wherever the crust happens to be weakest.
Hold the blade at an angle
For the classic ear, the raised flap of crust that bakers love, hold the blade at 30 to 45 degrees to the surface and cut about 1 cm deep in one confident stroke. Slow, sawing cuts drag the dough and seal back up.
Three patterns to start with
- The single slash. One long cut, slightly off centre, from end to end. The most dramatic ear for the least effort.
- The cross. Two cuts crossing in the middle of a round loaf, with the blade held more upright. It opens into four even sections.
- The wheat stalk. One shallow line down the middle with short angled cuts on each side, like an ear of wheat. Keep decorative cuts shallow, about 3 mm.
Why cold dough helps
Score the dough straight from the fridge. Cold dough is firm, so the blade glides through instead of dragging, and the pattern keeps its shape. A light dusting of rice flour before you cut makes the lines stand out after baking.
Change the blade every few bakes. A dull edge tears where a sharp one cuts.
Kitchen testedLast baked
Written by
Tomasz Ruda
Photographer and apprentice
Tomasz photographs every loaf on Crumb Notes and is still learning at Walter's elbow. He writes from the beginner's side of the bench, which is why his guides skip nothing.
