Do you want to learn how to make beautiful designs on your sourdough bread? The practice of scoring bread is a practical one, as it allows the loaf to rise a little more during baking. It also puts you in control of where the expansion happens, so your loaf doesn’t burst in a weird spot. Scoring can also be a fun and beautiful art form! I love trying various designs on my loaves. Here are my top tips on how to score sourdough bread like a pro!
How to score sourdough bread like a pro:
#1 Start with cold proofed dough
Chill (Proof) Your Dough Beforehand. Proofing your dough overnight not only gives your bread more fermentation time and better taste, but dough straight from the fridge is much easier to score and allows for better detail in your design. You want the dough firm enough for the blade to glide through easily, rather than dragging it around as it would with a warmer dough.
#2 Sift flour onto the loaf before scoring
After chilling the dough overnight in a basket or bowl, gently tip it out onto a sheet of parchment paper.
Using a small sieve, evenly dust the dough with flour, and gently smooth it with your fingertips. This thin layer of flour allows the design to really “pop” while the bread is baking.
Some people prefer to use rice flour. I have tried both rice flour and white flour, and I prefer white flour. But try experimenting with both, or even a blend, and see what works best for you.
#3 Use a very sharp blade
This doesn’t have to be expensive; even a simple razor blade works well. It just needs to be super sharp. You can also buy a lame (pronounced lom), which is a blade made specifically for bread, either with a handle or with a wooden grip.
I like to use a round wooden lame that allows the blade to be tucked away when not in use, making it a little safer. Regardless of what blade you use, keep them safely out of reach of children.
Choosing a lame with a removable blade rather than a fixed blade allows you to replace it periodically. I always notice a huge difference after I replace the blade! My designs immediately turn out better.
I don’t recommend using a knife, even a serrated one to score your sourdough. It just doesn’t give a nice clean cut and is harder to control.
Try dipping your blade in hot water for even cleaner lines!
#4 Make shallow scores, and then one deep score
Don’t rush as you score your design, it takes practice to get good at something.
Start with your secondary cuts. The secondary cuts are the intricate details. Shallow cuts between 1/16th to 1/8th inch deep in the shapes of leaves, wheat stalks, snowflakes, or anything you can think of! This is where it gets fun, and you can allow your creativity to shine. Try looking up design ideas on Instagram or Pinterest, or use a photo you took or a sketch you drew as a reference.
Wait to make your primary cut last. Since the loaf can ease out and flatten slightly after making the primary cut, wait until right before placing your loaf in the oven to make that deeper cut.
The primary cut is the large, deeper cut that allows for that desired oven-spring (rising during baking). You can gently “mark” where that score will be by drawing a light line with a toothpick or scoring a very shallow cut.
Lastly, do a smooth, swift primary cut between 1/4 to 1/2 an inch deep. Some people even wait to make this primary cut after 5-7 minutes of baking. So, experiment with that as well, and see if you can get even more oven-spring.
#5 Try dusting with something other than flour
Do you want to make beautiful designs, but don’t want that dusting of flour over the top? Some people want to ensure that their entire loaf has been long-fermented, and don’t even want a light dusting of flour.
One tip is to dehydrate some of your starter, then blend it in a food processor. Save this in a jar in the fridge or freezer and use it to dust your loaves. That way your entire loaf is fermented.
Ingredients like purple sweet potato powder or black cocoa powder can also be used to dust the loaf. The black cocoa in particular looks stunning, as it provides even more contrast against the color of the dough.
Final thoughts on how to score sourdough bread like a pro
I’ve found that most beautiful designs are achieved on loaves that are 85-100% white flour. It just never looks as stunning on 100% whole wheat loaves. I like to make white flour loaves when we have company over, and make 50% or 100% whole wheat sourdough for my family’s everyday loaves. My dad’s long-time friend called it “designer bread”.
It takes a little extra time and patience, but scoring your sourdough is a fun art form. It also makes for a beautiful, practical, and inexpensive gift for a neighbor or friend.
Have fun with it!
Try experimenting with small scissors, a toothpick, or stencils when making designs on your dough.
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Thanks for this helpful post! I started making sourdough earlier this year but haven’t tried scoring much yet. But this post is really helpful in the “how to” – thanks!