Scoring Bread: To Slash Or Not?

Scoring bread is an important step in the bread-making process, but it is not always necessary. Scoring allows the bread to expand in a controlled manner during cooking, creating a uniform and aesthetically pleasing loaf. However, it is not required for all types of bread. Breads with high hydration or those baked at low temperatures, for example, typically do not need scoring.

Scoring involves making shallow cuts or slashes in the top of the unbaked dough before baking. These cuts provide weak points for the dough to expand, resulting in a larger loaf with bigger holes. It also helps prevent erratic cracks in the crust and directs the expansion of the dough.

The need for scoring depends on the hydration of the dough and the baking temperature. Doughs with average hydration (66% to 85%) and baked at high temperatures benefit from scoring. In contrast, highly hydrated doughs (85% to 100% hydration) are too wet to hold scoring lines effectively. Similarly, breads baked at low temperatures (375°F or below) typically do not require scoring.

Scoring patterns vary depending on the shape of the loaf. Round loaves like boules are typically scored with a basic cross or square pattern, while longer loaves like baguettes and batards are scored with diagonal slashes. Bakers can also get creative with more intricate designs, such as initials or wheat stalks.

The tools used for scoring include bread lames (specialised razor blades), double-edged razors, sharp kitchen scissors, and serrated knives. It is important to make swift and confident cuts, holding the blade at a 45- or 90-degree angle, and ensuring the cuts are at least 1/4 deep.

Scoring bread allows for a controlled rise and expansion in the oven

Scoring bread is an important step in the bread-making process. It allows the bread to expand in a controlled manner during cooking, without the surface ripping after it has gelatinised and dried. Scoring also helps to prevent erratic cracks in the crust and directs the rapid expansion of the dough.

When bread dough is placed in the oven, the intense heat causes it to rise rapidly as the fermentation process is expedited. This rapid production of gases forces the dough to spring up and push against the taut surface created during shaping. The weakest spots in the dough's surface will then give way and crack open. Scoring the dough with a blade (or lame) creates a weak point and directs the rapid expansion. Without this step, the dough can open in unexpected areas and in a rather chaotic manner.

The best way to score bread dough depends on the shape of the loaf. A basic cross or square-shaped scoring is effective for round loaves, while longer loaves like baguettes and batards do well with small, diagonal slashes. A simple hashtag pattern is a great choice for beginners. More intricate designs, such as initials or wheat stalks, can also be attempted.

When scoring bread, it is important to use a sharp blade and make swift and confident cuts. The cuts should be at least 1/4" deep, and the blade should be held at a 45- or 90-degree angle. Cold dough is generally easier to score than warm dough, and it is important to bake the bread immediately after scoring as the glutens have been punctured and the dough will start to deflate.

Scoring is not necessary for all bread

For example, if your bread is significantly over-proofed, scoring can cause the risen dough to deflate and compromise its structural integrity. This is especially true if you hesitate while scoring, as this can affect the loaf's shape and rise. Breads made with a high proportion of liquid, such as those with a high hydration level, are also typically too wet to hold any scoring lines. Additionally, breads baked at lower temperatures generally don't need scoring as the top crust won't set as quickly.

If you're unsure whether to score your bread or not, it's worth noting that even without scoring, your bread will still rise and expand in the oven. The expansion may not be as controlled, and you may end up with some cracks, but the bread will still turn out great. So, if you're a beginner or unsure about scoring, it's perfectly fine to skip this step. You can always try scoring on your next bake once you've gained more confidence and a better understanding of your dough.

Scoring patterns depend on the shape of the loaf

Scoring patterns do depend on the shape of the loaf. For example, a basic cross or square-shaped scoring pattern is effective for round loaves like boules. On the other hand, baguettes and batards often benefit from several small, diagonal cuts across the length of the loaf. A single long cut or multiple cuts that almost overlap can also be used for these longer loaves.

A simple hashtag pattern is a great choice for beginners. More intricate designs like initials or wheat stalks can be attempted if you're feeling ambitious.

The direction of the scoring will influence the direction in which the loaf expands and the shape of the loaf cross-section. For instance, scoring a boule with multiple parallel cuts encourages expansion at a right angle to the cuts, resulting in an oblong loaf shape.

The type of bread is also a factor. For example, breads with high-rye content have lower gluten and less oven spring, so the traditional objective is to encourage a higher rise in the oven, resulting in a rounder cross-section. This is achieved by "sausage" or "chevron" cuts.

The right tools for scoring include a bread lame, razor blade, serrated knife, or sharp kitchen scissors

A bread lame is a tool designed specifically for scoring bread and typically features a slender handle with an attached metal razor blade. It allows for greater control when scoring and can be purchased or made at home. Lames can come with curved or straight blades, but curved blades are better for producing a pronounced 'ear' on the crust. Double-edged razors can also be used and tend to work better than single-edged options. Sharp, clean kitchen scissors are another option and are particularly effective for achieving a mushroom-like top on brioche or penetrating dough adorned with nuts and seeds. Finally, a sharp, serrated knife can be used in a pinch, although it may not provide the same level of control as a bread lame or razor.

Tips for scoring include swift and deliberate cuts, dusting the dough with flour, and freezing the dough for intricate designs

Scoring bread is an artistic endeavour that allows you to express your culinary style and create signature designs. It also helps control the rise of the loaf in the oven by relieving resistance and preventing erratic cracks in the crust. Here are some tips to help you score bread like a pro:

Swift and Deliberate Cuts:

When scoring bread, it is important to make swift and deliberate cuts. Hesitation can compromise the loaf's shape and rise. Commit to confident and decisive cuts that are at least 1/4" deep. Hold the blade at a 45- or 90-degree angle and be prepared to adjust the baking sheet's position as needed.

Dusting the Dough with Flour:

Before scoring, you can lightly dust the dough with flour. This creates a more distinct contrast between the crust and the design, enhancing the appearance of your scoring patterns.

Freezing the Dough for Intricate Designs:

If you plan to create intricate scoring designs, consider freezing the dough for 10-30 minutes beforehand. This will firm up the surface, making it easier to slash and resulting in cleaner cuts. This technique is especially useful for designs that require multiple cuts, such as wheat stalks or diagonal slashes with leaves.

Other Helpful Tips:

• Use a thin piece of string to lightly press down on the dough and "trace" the cuts you plan to make. This helps you move quickly and confidently when it's time to cut.
• Pay attention to the proofing process. If the dough is over-proofed, it may be best to skip scoring to avoid compromising the structural integrity of the loaf.
• For intricate designs, use a sharp razor blade or a bread lame, a tool specifically designed for scoring bread.
• Wipe off any stuck-on dough between cuts to prevent the blade from dragging.
• Cold dough is generally easier to score, so consider experimenting with recipes that call for a slow or overnight cold proof in the refrigerator.

Frequently asked questions