Bread Scoring Pattern Guide

Guide for bread scoring pattern

Bread Scoring Pattern Guide

Interactive reference for bread scoring techniques, patterns, and tips.

Select a Pattern

Single Slash (Baguette)

Classic elongated diagonal cuts along a baguette or batard.

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Blade Angle

30-45° to surface

Cut Depth

0.5-1 cm deep

Best Dough Types

BaguetteBatardHydration 65-72%

Technique

Hold lame at 30-45° angle. Make overlapping diagonal slashes along the length, each about 10-15cm long. Start each cut as the previous one ends.

Tips

•Move quickly and confidently — hesitation creates ragged cuts
•The blade should glide, not press hard
•Slashes should overlap by about 1/3

General Scoring Tips

•Score dough right before baking — scored dough should not sit for more than a few minutes
•Use a sharp lame or razor blade — dull blades drag and tear the dough
•Cold dough scores more cleanly than warm dough — consider refrigerating 15 min before scoring
•Score direction controls the "bloom" — cuts tell the dough where to expand

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Key Features

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