What is scoring?
Scoring is the process of cutting the surface of the dough just before baking. These cuts give the dough a controlled place to expand as it rises in the oven, helping prevent it from bursting unpredictably along the sides or through the crust.
How do you score dough?
Use a bread lame or sharp razor blade to make one or more cuts across the surface of the dough. The depth and angle of the cut will affect how the loaf opens during baking. For a simple score, hold the blade at a slight angle and make one confident cut about ¼ inch deep. More decorative patterns can be made with additional shallow cuts.
When do you score?
Scoring is easiest when the dough is cold, firm, and properly proofed, which is one reason a refrigerated final proof can be particularly helpful. (See my Final Proofing guide.) Score the dough immediately before placing it in the oven so the cuts remain defined and the dough has the best chance to open during baking.