Sourdough Bread Slicing Technique

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Sourdough bread slicing technique

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Getting up close and personal with this sourdough shaping technique. Do you use the same technique or a different one?

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One little cut can change your whole loaf. Here’s how. I still remember the first time my sourdough loaf exploded out the side. I thought I had done everything right. But I didn’t score it properly 😏and that’s when it clicked. Scoring isn’t just about pretty designs. It gives your sourdough direction. It tells your loaf exactly where to rise. Without it, your dough will find its own way… and it usually bursts out the side or stays tight and dense. If you’re new to scoring sourdough bread...

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Why do we score?

For aesthetics, but more importantly to allow the gas to escape from our bread in a controlled way, otherwise the bread can burst in the weakest point

Some of my tips to scoring:

🌾Sharp blade, you don’t want it to get stuck in the dough

🌾A comfortable, easy to use scoring lame (I do find the small round ones work best for me)

🌾First make the small, rather superficial cuts, followed by the deep one. You want to minimise risk of the dough deflating while you score

🌾If you choose ambient proofing, you might want to stick to the deep cut only as dough tends to be softer and tends to be more difficult to score. My trick here: at the end of bulk I would pop the dough in the fridge for an hour or so. It helps stiffen the dough & make scoring easier.

🌾For the deep c

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Why we score sourdough⬇️ Scoring your dough right before baking isn’t just for looks—here’s what it really does: 1. Controls the rise: Without scoring, your loaf will burst in random spots. 2. Gives you that oven spring: Those cuts help the dough rise tall instead of spreading out. 3. Makes it beautiful: Scoring adds your own style and personality to every loaf. 👩‍🍳Pro tip: Freeze your shaped dough for 10–15 minutes before scoring. It firms up the outside, so your blade glides through e...

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🌟 Here are 3 actionable tips for scoring your sourdough: 1. Choose the Right Tool: A sharp razor or bread lame works best for clean cuts. Dull tools can drag the dough, leading to uneven scores. I use the cheapest one out there, nothing fancy. 2. Use the Tip of the Blade: Just use the tip of your blade to make swift, clean cuts. This helps create an ear—a crispy ridge that adds texture and visual appeal. 3. Confidence is Key: Score with swift, decisive movements. Hesitation can cause the dough to deflate, impacting the final bake. Why Score? Scoring allows your bread to expand properly in the oven, controlling the direction of the rise and creating beautiful patterns. Plus, it helps prevent unwanted cracks on the surface. 🥖✨

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