What is Bread Scoring?
Bread scoring is the practice of making deliberate cuts on the surface of bread dough just before baking. These cuts, also called slashes or grigne, serve both functional and aesthetic purposes. Scoring controls how the bread expands in the oven, creates the characteristic "ear" on artisan loaves, and allows bakers to add beautiful decorative patterns to their bread.
Whether you're baking sourdough, baguettes, or rustic country loaves, mastering the art of scoring will elevate your bread from homemade to artisan quality.
Scoring Basics
Why Score Bread?
- Controlled Expansion: As bread bakes, gases expand and need somewhere to escape
- Better Oven Spring: Strategic cuts allow the loaf to expand optimally
- Creating Ears: A properly angled cut creates a lifted flap called an "ear"
- Aesthetic Appeal: Scoring patterns add visual beauty and mark your signature style
When to Score
- Timing: Score immediately before placing in the oven
- Proper Proof: Dough should have risen 50-75% and slowly spring back when poked
- Cold Dough: If retarding overnight, score directly from the fridge for cleaner cuts
- Work Quickly: Score within 30 seconds to prevent dough from spreading
Depth and Angle
The depth and angle of your cuts dramatically affect the final result:
- Depth: Cut approximately 1/4 to 1/2 inch (6-12mm) deep. Shallow cuts won't open properly; too deep and you'll deflate the loaf.
- Angle for Ears: Hold the blade at 30-45 degrees to the dough surface. The blade should almost be parallel to the dough.
- Vertical Cuts: For decorative patterns without ears, cut straight down at 90 degrees.
Scoring Tools
The Bread Lame
A bread lame (pronounced "lahm," from the French word for blade) is the traditional tool for scoring bread. It consists of a handle that holds a razor blade, either straight or curved.
Curved vs. Straight Blades
- Curved Lame: The blade is bent into a slight arc, perfect for creating ears on boules and batards. The curve naturally creates the ideal angle for scoring.
- Straight Lame: Holds the blade flat, better for decorative patterns, wheat stalk designs, and when you want clean vertical cuts
Blade Maintenance
- Replace razor blades after 3-4 loaves or when they start dragging
- Never touch the cutting edge with fingers (oils from skin accelerate dulling)
- Store blades in a dry place to prevent rust
- Some bakers dip blades in water or oil before scoring to reduce friction
A quality bread lame with sharp, replaceable blades is essential for clean cuts. The Saint Germain Premium Bread Lame features a hand-crafted wood handle and includes 10 replacement blades with a leather protective cover - an excellent choice for serious home bakers.
Alternative Tools
- Double-Edge Razor Blade: Can be held directly or bent into a curve. Very sharp but requires caution.
- Sharp Serrated Knife: Works in a pinch but won't produce clean cuts. Better for sandwich bread.
- Sharp Paring Knife: Must be extremely sharp. Works for deeper decorative cuts.
- Scissors: Used for specific patterns like the "hedgehog" bread design with multiple snips.
Scoring Patterns
Classic Single Slash
One long diagonal cut across the top. The simplest and most effective score for boules. Cut at 30 degrees for a dramatic ear.
Best for: Round loaves (boules), first-time scorers
Cross / Plus Sign
Two perpendicular cuts forming a cross. Creates four sections that bloom outward. Cut vertical (90 degrees) for even expansion.
Best for: Round loaves, rustic country bread
Square / Box
Four cuts forming a square on top. The center rises like a pillow. Works best with higher hydration doughs.
Best for: Round loaves, decorative presentation
Baguette Cuts
Series of overlapping diagonal cuts. Traditional baguettes have 3-7 cuts depending on length. Each cut should overlap the previous by 1/3.
Best for: Baguettes, batards, long loaves
Wheat Stalk
A central line with angled cuts branching off each side, resembling a wheat stalk. Decorative and symbolic for bread.
Best for: Oval loaves, decorative presentation
Leaf Pattern
Curved outer cuts with a central vein and branching lines. Creates a beautiful leaf impression when baked.
Best for: Oval loaves, special occasion bread
Advanced Decorative Scoring
Once you've mastered basic patterns, explore more intricate designs:
- Spiral: Start from center and curve outward in a continuous spiral
- Concentric Circles: Multiple rings that expand outward from center
- Criss-Cross / Diamond: Intersecting diagonal lines creating a diamond pattern
- Fern / Feather: More elaborate version of the wheat stalk with curved fronds
- Custom Designs: Initials, shapes, or artistic patterns limited only by imagination
For decorative scoring, use a straight lame held vertically. Cut shallower (1/8 inch) as these are meant for appearance, not oven spring.
Scoring Techniques
Creating the Perfect Ear
The "ear" or "grigne" is the raised flap of crust that curls up during baking - the hallmark of artisan bread.
- Use Cold Dough: Refrigerate your shaped dough overnight. Cold dough holds the score better.
- Sharp Blade: A fresh razor blade is essential. Dull blades drag and seal the cut.
- Angle the Blade: Hold the lame at approximately 30 degrees to the dough surface, almost parallel.
- Swift Motion: Cut quickly and confidently in one smooth motion.
- Proper Depth: Cut 1/4 to 1/2 inch deep - just under the skin of the dough.
- Steam Your Oven: Initial steam keeps the crust flexible, allowing the ear to lift.
Speed and Confidence
The single most important technique is confidence. A hesitant, slow cut will:
- Drag through the dough rather than slice cleanly
- Create uneven, ragged edges
- Potentially deflate the loaf as you fumble
- Allow the dough to spread and lose shape
Flour and Hydration Tips
- Dust the Surface: Rice flour helps the blade glide without absorbing moisture
- High Hydration Doughs: Ensure they're well-chilled with minimal pressure
- Wet Blade: Dip in water between cuts to reduce sticking
- Oil the Blade: Light neutral oil helps glide through sticky dough
Dutch Oven Technique
Baking in a preheated Dutch oven creates the steam necessary for great oven spring and ears. The scoring process is the same, but:
- Score quickly after removing from the proofing basket
- Lower the dough into the hot pot immediately after scoring
- Keep the lid on for the first 20 minutes to trap steam
- Remove lid for final 15-25 minutes to develop crust color
The Lodge 6-Quart Enameled Dutch Oven is an excellent, affordable option that handles high baking temperatures perfectly.
Scoring by Bread Type
Sourdough Boule
The classic round sourdough loaf benefits from:
- Single diagonal slash for a dramatic ear
- Cross pattern for even expansion
- Square box for a pillowy top
Score immediately after removing from the banneton. Cold retard overnight for best results.
Batard (Oval Loaf)
Oval loaves work well with:
- Single long slash down the center
- Wheat stalk or leaf patterns
- Two parallel diagonal cuts
The elongated shape gives more room for decorative patterns.
Baguette
Traditional baguette scoring:
- 3-7 diagonal cuts depending on length
- Each cut overlaps the previous by about 1/3
- Hold the blade at 30-degree angle
- Cut swiftly from one end to the other
Sandwich Loaf
Pan breads typically need:
- One long slash down the center
- Or multiple shorter parallel cuts
- Shallower cuts than artisan loaves
The pan constrains expansion, so scoring is mainly for appearance.
Troubleshooting
Score seals shut during baking
Causes: dull blade, cut too shallow, overproofed dough, or not enough steam. Replace blade, score deeper (at least 1/4 inch), reduce proofing time, and add more steam at the start of baking.
No ear forms on the loaf
Cut at a sharper angle (closer to parallel with the dough surface), try a curved lame, use cold dough from the refrigerator, and shape tighter to create more surface tension.
Ragged, torn cuts
Most common cause is a dull blade. Cut swiftly and confidently in one motion, lightly flour the surface or wet/oil the blade, and let the blade do the work without pressing hard.
Bread bursts in the wrong place
The bread found a weaker point to release pressure. Score deeper, improve shaping for even surface tension, or the dough may be underproofed.
Dough deflates when scoring
The dough is overproofed and has exhausted its rising capacity. Cut no deeper than 1/4-1/2 inch, avoid too many cuts, and work quickly.
Practice Tips
Build Your Skills
- Start Simple: Master the single slash before decorative patterns
- Practice on Play-Dough: Get comfortable with the motion
- Keep a Baking Journal: Note what worked and what didn't
- Take Photos: Document scores before baking and compare
- Fresh Blades: Always use sharp blades
Common Beginner Mistakes
- Cutting too timidly - be bold and swift
- Using a dull blade - change blades frequently
- Scoring room-temperature dough - chill it first
- Overthinking the pattern - simple is often better
- Pressing too hard - let the blade's sharpness work
- Taking too long - work quickly
Recommended Equipment
Saint Germain Premium Bread Lame
Hand-crafted wood handle with stainless steel construction. Includes 10 replacement blades and a genuine leather protective cover. The curved design is perfect for creating ears.
Check Price on AmazonBreadtopia Bread Lame
Excellent balance of form, function, and price. Includes 5 double-edge blades and a storage box. Great for beginners who want quality without a big investment.
Check Price on AmazonMEKER Magnetic Bread Lame
Features a patent-pending magnetic design with extractable blade. The magnetic feature allows convenient storage on any metal surface. Includes scoring pattern booklet and 10 razor blades.
Check Price on AmazonRORECAY Banneton Proofing Basket Set
Includes 9-inch round and 10-inch oval rattan baskets, plus dough whisk, lame, scrapers, and brush. Everything you need for shaping and proofing beautiful loaves.
Check Price on AmazonLodge 6-Quart Enameled Dutch Oven
Perfect size for artisan loaves. Oven-safe to 500°F with excellent heat retention for professional-quality crust. The white enamel interior makes it easy to monitor browning.
Check Price on AmazonOXO Stainless Steel Scraper
Essential for handling dough and keeping your work surface clean. The stainless steel blade with measurement markings helps portion dough accurately.
Check Price on AmazonAffiliate Disclosure: As an Amazon Associate, we earn from qualifying purchases. This helps support our testing and reviews at no additional cost to you. We only recommend products we've researched and believe in.