How To Score Sourdough Bread (Tips For Beginners)

Are you a beginner sourdough bread baker hoping for a beautiful score on your loaf? After much trial and error, I’m here to help you become a sourdough bread scoring queen!

To tell the truth, I baked dozens of loaves before finally cracking the code and achieving consistent scores that do not break open or spread. 

Bread scoring is challenging, and if the dough is over-proofed, the razor dull, or the dough too warm, scores can spread and ruin the appearance of the bread.

My children can attest to my excitement when I finally pulled a perfect crust from the oven (I shrieked with joy – I’m sure my fellow breadbakers understand!). 

I had been making several mistakes that prevented the artistic scores from remaining intact during the bake.

However, it took time to figure out what was going wrong. I wrote this article to save you time and energy as you practice scoring your bread.  

These baking tips improved the consistency of my bread and allowed me to create intricate scores that stay in place during baking!

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What Is Scoring?

Scoring a loaf of bread is the process of creating a weak spot in the dough for steam to escape while baking.

If the bread is not scored, the steam will naturally burst forth from the weakest spot of the dough.

Scoring is done with a razor or a pair of sharp scissors and can be used to create beautiful designs on the final loaf.

Traditionally speaking, bread scores were used as the bread baker’s signature. A bread score was the baker’s brand- communicating trust and consistency to consumers!

The art of bread scoring spans centuries and cultures, and when you score your sourdough you are entering into a long lineage of artistic bread making.

Technically speaking, there is nothing wrong with allowing the bread to create its own rustic opening for steam to escape from. But scoring bread dough is a challenging and fun artistic endeavor, and it’s an addicting hobby.

It will also give a more polished, professional look to your bread.

Get our beginner sourdough bread recipe here.

The Best Scoring Tips For Sourdough Bread

After much trial and error, here are my best tips for getting those beautiful bread scores every time:

1. Don’t Overproof Your Dough

An over-proofed bread dough loses its elasticity, making it hard to achieve a beautiful score. 

Bread dough proofs much faster when temperatures are warm in the summertime, and an 8-hour proofing time may need to be shortened to six to seven hours.

Tip: Try shortening your bulk proofing time; make sure the bread dough does not rise over 60% in size.

2. Freeze Dough Before Scoring

Cold dough has a firmer surface than warm bread dough. The dough also holds its shape better and is easier to score.

I like to stick my dough in the freezer for 20 minutes before scoring, while the oven is warming to temperature. Freezing the dough was a game changer in my bread scoring journey!

You can also do a cold-proof in the fridge for an hour (or longer) prior to baking. The dough will still technically rise during this time (albeit very slowly).

I have found bread that has spend time in the fridge or freezer to be easier to score.

Tip: Stick your dough in the freezer twenty minutes prior to scoring.

3. Use A Sharp Blade To Score

A sharp razor blade is essential for scoring. Dull blades will drag across the dough, marring the score and making intricate patterns impossible.  

Keep a supply of razors on hand for scoring.  Switch to a new razor when the blade starts to drag through the dough.  I like to purchase razors in bulk from amazon.

Tip: Dip the razor in a little water or oil between each score to encourage the blade to glide through the dough. 

4. Make Swift, Confident Strokes

It’s easy to feel intimidated and timid when learning to score dough.  But quick, confident slashes work better than nervous, shaky cuts.

Sharp, confident cuts are essential for clean cuts in the dough. Decorative scores should be light and surface level, while the main score for the ear should be 1/4 inch to 1/2 inch deep.

Get 8 easy and beautiful sourdough scoring patterns right here!

5. Use Rice Flour To Highlight Scores

Rice flour gives a pronounced highlight to the scores.  It’s a cheap and easy way to bring out the beauty of your loaf. 

Sprinkle a generous scoop of rice flour onto the dough just before scoring.  Smooth the flour to cover the dough evenly, and brush off any excess.  (You can use a brush to do this if you prefer). 

6. Use A Hot Oven

For the best scores, stick your dough straight into a preheated oven.

I personally no longer preheat my Dutch oven before baking my bread loaves, and I have not seen the cold baking vessel make a difference in how the bread scores turn out.

Some bakers take their bread back out after 5-6 minutes of bake time and go over their scoring pattern again with their blade. I haven’t tried this, but have heard it works wonders for achieving a beautiful, pronounced score.

7. Use A Consistent Recipe

One of the things that can really help improve scores for new bakers is to use a consistent recipe.

Find one easy sourdough bread recipe and bake it until you feel confident. Using a consistent recipe that produces a beautiful loaf will give you an easy canvas to practice scoring on.

You will also be able to incorporate this bread into your weekly meal planning because you know it turns out every time!

I hope these tips encouraged you as you try your hand at sourdough scoring. Bread baking is both an art and skill set, and like any new skill it takes time and effort to develop.

So, don’t give up on achieving a beautiful score! Try the tips above one at a time and let me in the comments know works for you.