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Bread Scoring: Make beautiful patterns on your bread

Ever wondered how those bakers achieve beautifully made patterns on your favourite bread loaf?

No need for a fancy kitchen cutting tool. You just need a truly razor-sharp edged knife to do the trick. You can use craft knives or scalpel blades since they’re cheap, effective and easy to find too. Keep in mind that the thinner the blade that you’ll use, the easier it is for you to cut and lesser chances of dragging.

To prevent a drag in your dough while cutting it, you can lubricate the knife with water or oil.

Make sure that your loaf has finished proving and is almost ready to be baked once you slash it. Try to lightly press it using your fingertips and the dough should respond or bounce back.

It’s always advisable to have a pattern in mind so you’re always 100% sure which way to draw the lines. Whichever pattern you have in mind, you just need to be decisive and cut at least ½ inch into the dough. Just go for it! No Hesitations!

I also find that letting your dough rest for 3-5 minutes after scoring and just before you pop it into the oven gives a better expansion for the slash marks, just right to give that beautiful cut. But remember, DO NOT over-prove.

I am not a pro but I’ve had my share of hits and misses. So I hope these tips will help you get started in scoring your bread.

Here are some basic patterns you can try, so easy it won’t be a problem for first-timers: