Tips for a Perfect Score

Nailing a beautiful decorative score on an artisan loaf is such a great feeling. These are the methods I rely on with every bake.

1. Replace your razorblade before scoring

Scoring is much easier with a fresh blade. Using a Bread Lame makes it easier and safer to cut your design, but you can also carefully hold a razor in your hand or use a very sharp knife.

2. Dry the surface of your dough

A quality banneton does make a difference. I'm obsessed with these Bulka Wood Pulp Bannetons I've been using for years. The unique material extracts moisture from your crust, giving you a firmer, easier-to-score exterior with less dragging. 

3. Lightly mist first

Before cutting, mist the surface of your dough with water. This helps the flour stick, as well as providing a little extra steam in the oven. 

4. Use rice flour

Dusting with white rice flour creates contrast that really makes your design pop. Rice flour does not contain gluten, so it does not disappear into your dough like wheat flour. I save the excess to dust my bannetons for my next bake.

5. Start with a basic design

When you're starting out, keep it simple to avoid your cuts splitting and combining during baking. Use quick, shallow cuts when creating your design, with your blade held near vertcal.

6. Tilt your blade for the expansion score

When it comes to the expansion score, cut at a shallow angle. I find the best results from a single fluid score rather than sawing at it. Again - the fresh blade helps with this. Aim for about a 30 degree angle to the surface of the bread.

7. Plan your design before starting

When your designs start to progress, it's helpful to sketch the shape with a toothpick. You can even "erase" your drawing in the flour and try again. Remember: small shallow cuts for your designs, and a deeper, angled cut for your expansion score. 

Try these tips for your next loaf of bread! Feel free to leave your latest design in the comments.