How to properly score bread dough!

An in-depth look at scoring bread dough before baking.

In this video, I'll show you how I like to score round loaves (boules) two ways and my go-to method for oval loaves (bâtards). I discuss different scoring tools (implements) and how best to use them to ensure your bread dough rises tall and looks beautiful.

➡️ FOR MORE BAKING INSTRUCTION

🫙 EQUIPMENT
My favorite curved lame (affiliate):
My favorite straight lame (affiliate):
My favorite kitchen shears (affiliate):

All my favorite baking tools:

🎥 CHAPTERS
00:00 Intro
01:35 My curved blade for scoring
02:15 My straight blade for scoring
03:00 My kitchen scissors for scoring
04:19 How deep should I cut into the dough?
05:55 How to score a boule (box cut)
09:01 How to score a boule (cross cut)
09:57 How to score a bâtard

#sourdough #baking #bread

[Lindaism]

I just wish bakers would put in their instructions what oven temperature must be. So hard to find this info. I am looking for over an hour already and can't find it. You are the best, thank you.

[annacarlucci]

I think I finally understand how to score the bread. You are the only one that has made it super clear as how to score the bread. Thanks so much.

[jiberri]

You are such a great teacher! I especially appreciated your discussion on the importance of considering how proofed your dough is at the time of scoring. I haven't heard anyone cover this crucial part of the scoring process since a slightly overproofed loaf requires a more shallow score. Thank you!

[debbiemanjourides]

Your videos on shapes and scoring are the best.

[debbiemanjourides]

As a new bread baker, your videos are SO helpful to understand the terms and results for shapes, and the how-to’s.

[LightZone]

Your loaves are simply beautiful. Each one ( that you show 😉) is a work of art.

[Sarah-zgqs]

Scoring is not my strongest point. I have used scissors in the past on boules and the way I score is I make a smiley face kind of and after it bakes it looks like flowers. Your explanation is on point. Thanks Maurizio, I look forward to other videos you share.

[MsCalliopeK]

Thank you so so much for this, Maurizio! I only just saw that you posted this and am so excited. You're a wonderful and generous teacher. Among all the information available on the internet regarding sourdough "the perfect loaf" spoke to me the most, simply because you explain everything scientifically and simply at the same time. All my bread baking knowledge since I started my sourdough journey 10 months ago I owe to you. My family and I are very grateful :)

[lornahuddleston]

Refreshing to see this done with a fellow left-hander! 👍💖

[moonriverman]

Hi, You've teached me a lot of tips. Thanks

[VinegarAndSaltedFries]

I have absolutely become obsessed with a UFO Lux Lame from a family owned Company called Wire Monkey Lames. Great for more decorative scorings.

[vister]

I still haven't found the best way to score my bread. The ear usually turned out very weak. I'm not sure if it's because I score it too deep because after scoring the dough spread a little before it's in the oven. 😓

Now that you've explained how deep to cut be depending on how much the dough was proof. I understand better and hopefully I can get a beautiful cut and oven spring. Also thanks for the tips on angle of the lame while cutting.

[petrawhitmore]

I was hoping you’d show a demonstration of what type of cut you’d do with a pair of scissors….
Btw, loving the QR codes in your book 🙏

[mattymattffs]

The big crosscut is what the xbox logo is based on. True story.

I prefer using a straight blade for every cut. Really no issue with doing that. One of the things I think needs to be stressed more is that you can cut however often you want. It doesn't have to be one and done. So many channels make it sound like that. I know you mentioned it, but I feel like it cannot be stressed enough.

[geoffreybeene]

Hi - do you mist your doughs before they go in? The amount of blistering you have is admirable.

[stevesheffield]

Your breads are so beautiful. How do you get so many blisters? Do you attribute this mainly to steam? Thanks for everything Maurizio. Loving your new book, everyone should get it! :)

[krazmokramer]

Very good explanation. THANK YOU! SUBSCRIBED

[cheesesam]

Excellent video, thank you, Maurizio ! How long will a razor blade last ? How many loaves can you cut with a single edge before turning it ?

[kathycadile]

Love the instructions. I am in awe of the color of your crust and the crunchiness. How do you get it that dark? I think I take my bread out of the oven too soon because I never get anything like that color with my bread.

[mdrakic]

Hats off, amazing video. One of the most, if not the, pedagogic videos, elaborating the reasons behind the cutting techniques. Insta-sub! All about sharing and teaching and not showing off; now I know how and why to adjust my cutting.

One question, I see the bread crust is kind-off bubbly. Do you spray the loaves before baking?