The Secret to Scoring Bread

Foolproof ways to get a beautiful ear on your sourdough bread. Plus three other EASY, classic scoring patterns for a batard (oval loaf).

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0:44 WHY we score bread
1:00 Timelapse ear forming in oven
1:15 What NOT to use
1:35 Is a lame necessary?
1:51 Flour the bread before scoring?
2:28 Low-gluten flour
2:51 First tip: cold proofing
3:45 Compare warm + cold dough for scoring
4:20 Are you overproofing?
4:26 How to score for a great ear
4:54 Leaf pattern
5:07 Watch scoring in slo-mo
5:55 Double diagonal slash for rustic batard
6:07 Center cut with leaves
6:39 Finished loaves
7:32 Final IMPORTANT tip

[chrisez]

I could listen to her talk about how to turn water into ice cubes, she’s just that great of an explainer

[ejej]

When I first got a lame I had no idea how to even put the blade on it correctly. I always used a really sharp kitchen knife and never knew what I was missing. Love this video and really love this woman who has helped me take my baking to another level.

[SpaceCadetJesus]

You're right about confidence. Once I stopped allowing the dough to manage me, my results improved. Thanks for explaining your experience.

[ThatOneGuy-AskYourMom]

I like that you milled your own flour. I've been collecting and growing wild wheats for about 7 years now. I mix in new wild genetics when I find them. Keep the best ones and regrow. It all started because I wanted to make my own bread. I can attest that a mill is so much easier than a mortar and pestle.

[johnjude]

Still you are my favorite speaker ( or can become best ever salesperson) As always love your ( and hubby in your team) super great video.)
Such beautiful bread I've never yet but want to get the sourdough going for my household.
Thanks for you also your team
( from your lovely best fan).

[cooperbentley]

I agree with you about confidence in the kitchen. When pouring something precisely out, flipping an omelette or cracking an egg (without getting shell into what you’re cracking it into), confidence and being deliberate is very important. Thanks for sharing your video 💕

[RoseBelaAmigurumis]

Thank you very much for your explanations! I finally understood how to score the dough. I've watched a lot of videos and you were the only one who explained it well!
Greetings from Brazil!❤

[allenj.m.smithsmusicdivers]

She's a great teacher, and she does a great job of explaining things. I learned a lot (despite the distraction of all those jump cuts in the video editing). Thanks for the helpful information.

[eliasnayal]

I love your way/techniques in scoring the bread. I love also how you mill that whole grains.
God bless you and you're team.

[candisclaiborn]

Thanks for a great tutorial! Your comments about attitude are so spot on! I'm also interested in Mike's questions below about using diastatic malt in the dough. My limited experience with it seemed to suggest that it does add flavor. I'd be interested in hearing more in the future!

[michaelsylvester]

Hi Nicole,
Happy new year!!
You sure make it look simple,
Thanks for sharing.

[DeanIsJesus]

You are talented and versed in food culture and it naturally shows. 😊🌎🌟

[stever]

Great tutorial. Intelligent, clear, concise and straight to the point. I’m just beginning this bread making thing, I’ll be watching more of your videos. Thanks

[efthymiosefthymiou]

Excellent video once again 🙏
Greetings from Rhodes island, Greece
Epsilon2

[carolcheung]

You are excellent in pointing out how to score the sourdough. I am getting a better sense of doing it. Thank you so very much.

[adamhars]

Ahh, thanks for your help! Your video help me to understand more about how to properly scoring a bread.

[halfmanhalf_amazing]

I remembered the times when my grandmother used to bake breads like this😉😉😉

[BillNeumannMusic]

It’s TRUE! - The first cut IS the deepest! 😆

[TravelOften]

Wow, your hosting, content, video and edit quality is top notch!

[la]

Girl you're a baking guru. Happy baking