For a bread that tastes as good as it looks, scoring is an essential step that allows you to control where the bread rises without affecting its texture and overall look. While a single shallow cut should do the trick, who says you can’t go all out and let your creativity run wild?

The secret to a properly-scored bread is to score it deep enough to cut through the skin but not too deep that it affects the overall form of your bread. Score on your next baking day with these scoring techniques.

Multiple small cuts

If you’re a beginner baker ready to take your single scores to the next level, you may want to go for multiple small cuts on your dough. Some will go for a wheat stalk-like design or lined cuts for a neat, uniform look.

Take a straight blade and start at the top furthest from you and begin making cuts on one side then re-create the same cuts on the other side. 

Cross

A more intricate take on the multiple small cuts, the cross has deeper cuts in the center, letting your bread “bloom” once it rises. With a straight blade angled at 90° start with a cross in the center using deeper cuts and not-so-deep secondary cuts. Think of an asterisk with deeper cuts in the middle. 

Box top with design

Recommended for more experienced bakers, start with deeper cuts to form a box, then proceed with shallow cuts in the middle to form any design you wish!

The deeper cuts will allow the box to rise and open up while keeping the design inside flat.

Learn these techniques and more with the complimentary scoring lame included in each Superbaking Bread Basket kit. Each kit comes with food-safe, quality materials to help you get started on your baking project:

• A Banneton Basket 
• Basic baking tools(metal dough scraper, plastic scraper, scoring lame, dough whisk, blade and lame case, liner cloth, plastic brush)
• Guide book

Have fun baking!


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