Process

Scoring

You might say: slashing, cutting the loaf

Cutting the loaf's skin with a blade (a lame) just before baking.

What it does
Creates a controlled weak point that guides the loaf's opening during oven spring.
Ask
Is the cut at the right angle and depth for this shape?

What to look for

  1. Blade cuts that opened into a pattern
  2. A raised ear along a shallow, angled cut

Sources

  1. Jeffrey Hamelman, Bread: A Baker's Book of Techniques and Recipes, ch. 1, p. 19By scoring the bread, we intentionally create a weak section on the surface of the loaf in order to encourage a controlled expansion of the bread.
  2. Martin Philip, Baking trials: Just how much does scoring impact bread?, articleScoring is the baker’s word for cutting the exterior of loaves prior to baking.
  3. Martin Philip, Baking trials: Just how much does scoring impact bread?, articlelacking a score — a weak spot on the loaf’s exterior that guides the opening process — oven spring is limited.

Use it on your project

teardown-apply: hold "Scoring" (scoring) from the teardown at https://teardownatlas.com/bread/ against my project

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