Bread Score Pattern Guide

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Bread Scoring Pattern Guide

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

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

Tool Information

Categorie
🍳 Cooking & Food
Type
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