Scoring is a technique used to create a beautiful pattern on the surface of a loaf of sourdough bread. This pattern not only adds to the aesthetic appeal of the bread, but it also serves a practical purpose. By scoring the bread, bakers create weak points in the dough that allow the bread to expand and rise properly during baking. This results in a loaf with a light and airy interior and a crispy crust.
Scoring sourdough bread is an art form that requires practice, skill, and a keen eye. Bakers use a sharp blade, often called a lame, to make precise cuts in the dough. The cuts can be made in a variety of patterns, including straight lines, crosses, or intricate designs, depending on the baker’s preference and the type of bread being made.
Here is the progression of my skill when it comes to scoring: