![]() ![]() Particularly aggressive or deep cuts can slice into the air pockets hidden within your dough, making that part of the loaf collapse entirely. Each cut should be somewhere between 6 to 12 millimeters thick – no more and no less. Keep Your Cuts Preciseĭo not become frustrated and start stabbing into the dough if you do not get the score you want. Out of all your options, spray oil works best when cutting stickier doughs. It’s also helpful to wet the blade in water, cooking spray, or oil between slices, especially if you are working with particularly sticky dough. This means when you cut bread types like this, you will have a much weaker oven spring and not much retention. If you are baking with a more complex grain like rye or wholemeal, you are using simple sugars and less gluten. Many breads are scored before they even make it to the oven, but some aren’t. Something you think was a mistake can make your bread look even more appealing as it springs up in the oven. You can even encourage ripping when you make a cut that is too small for the bread. Ripping in the crust isn’t necessarily bad. However, the other bread scoring patterns should simply just break the surface of the dough so you can see inside. When you use single and double scoring slashed, you will require a bit more depth. To find success when using different bread scoring patterns, you want to make sure the cuts you make are deep enough to penetrate the skin of the dough but not too deep that the cuts affect the structural integrity of the dough. These are just a small sampling of the many different bread scoring patterns you can choose from when baking. The start of the second cut you make should overlap the end of your first cut Use a curved blade to create a lip at your two dough cuts. This is a simple slash in the dough best for bread you know won't spring up as high as others when baked You can also use a curved blade for more of a box top, lifted look Start with four slashes with a straight blade. This design is a perimeter box made with four straight-edge slashes and then has a design within the perimeter Use a straight blade that is angled at 90-degrees to the surface of the dough Start at the top and make diagonal slashes from top to bottomĬenter cut design that is slightly deeper than other slashes for a more dramatic appearance It is a series of small cuts that emulate the design of a leaf or wheat stalk Feel free to create your own unique patterns that mark the loaves as your very own. However, smaller, more delicate slashes will give your breads a far more intricate design. ![]() An unscored loaf will have a certain rustic loveliness to it, of course, but most people will agree that scored bread looks a great deal prettier.įor example, some breads – like baguettes – have very traditional scoring patterns, while others are more open to your own interpretation.Ī single or double huge slash along the dough can create an opening large enough to create an ear. The cuts you make to your dough can create an appealing pattern on your bread’s crust once it’s finished baking. This creates intentional weak spots in the bread that allow it to expand naturally along the directions of the cuts instead of bursting at the seams. Scoring is when bakers slash their bread dough with a sharp blade (referred to as a bread lame in French) before baking it. ![]() What Supplies Do You Need for Bread Scoring?.This important thing is that the dough has multiple places to expand so you get a nice even, round, and beautiful boule. The patterns below are our favorites for a classic-looking boule, but feel free to get creative and make your own pattern. Whichever pattern you choose for your bread, don’t hesitate or second guess-for each slash use a single, decisive motion to cut at least ½" into the dough (remember, it can smell fear, so just go for it). (When this happens, don’t throw it away-it’s still sharp enough to score duck or pork skin, or shave paper-thin slices of garlic and chives, like a hot knife through butter). Lame blades can dull relatively quickly, so after slashing several loaves the blade won’t slice through the dough with tremendous ease. Our Test Kitchen loves Primal Kitchen Company's black walnut lame, which comes with four extra blades. If you get decide to invest in a lame, get one with replaceable razors. These tools can be a little hard to find, so if can’t get your hands on one, we recommend using a razor blade taped to a popsicle stick. You need a truly razor-sharp edge to make a clean cut even a sharp paring knife will drag as it moves through the wet dough. You don’t need a specialty lame (French for “blade”) to make professional-level bread at home, but it certainly helps in creating those telltale slash marks.
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