When you “score” dough, you’re creating a slit (or slits) in the top of the loaf before baking. Scoring is a crucial step for most doughs because it facilitates the necessary expansion of a loaf. Not all doughs need scoring, and it can sometimes be just for aesthetic purposes depending on the bread type. We prefer scoring breads with high gluten content and a firm texture. Many breads, like sourdough, require a score in order to guide the oven spring and optimize the shape of the baked loaf.
We’ve even experimented with scoring pizza dough. While it’s not something you’d do for your everyday pie, it’s a fun way to borrow bread techniques and see what happens when they’re applied to a pizza rim. Scoring creates small cuts along the edge, much like on a sourdough loaf, and can give the crust a decorative, earlike lift. You can also try an epi cut—snipping the rim with scissors and gently pulling the dough to create a wheat-stalk effect. Though unconventional, these methods add an unexpected, artisan touch to pizza.
Tools for Scoring
You’ll need a tool for scoring, but it doesn’t need to be complicated or expensive. The main consideration is that it must be razor-sharp. Also, thin blades produce cleaner cuts than thick ones. Blades that can be curved will be more versatile than inflexible ones that can’t easily create flaps in the dough.
Our go-to tool is a classic lame (pronounced lahm). Disposable depth-guide lames are a good choice for beginners because they promote even cuts and prevent slicing too deeply. We’ve seen many other tools used too, though each has drawbacks: serrated paring knives, X-ACTO blades, scalpels, even a wooden coffee stirrer joined to a razor blade.
Key Points to Scoring
Use only the tip of your blade to score. Using the whole blade is cumbersome and won’t produce a clean cut—the whole blade is more likely to catch on the dough and rip it. For most dough shapes, cut at a shallow angle (10–25°).
Cut quickly and assertively; do not hesitate. Cutting slowly and tentatively can cause the blade to catch.
Know how deep to go. If you cut too deeply, you risk deflating the dough significantly. Cut too shallow, and the dough may not expand well, which could lead to blowouts. We recommend cuts that are 3–6 mm deep.
Score to the same depth each time. As a loaf of bread bakes, it generates steam that pushes aggressively along the paths of least resistance. Scoring to the same depth helps the loaf expand evenly.
Think about the pattern you want to create. Some loaves will look attractive with symmetrical cuts, but you can create asymmetrical patterns too.
Keep your blades clean. If you bake daily, or even frequently, change your blades every day or two. Be careful—blades are sharp. Crusty blades can be soaked in water to soften the buildup. (Just don’t forget they’re soaking when you reach into the sink or container.) Then wipe them carefully with a clean paper towel.
Keep your lames in a safe place. If you leave blades lying around, the risk of getting cut skyrockets. The prospect of losing a blade in a loaf of bread is even worse.
Modernist Bread at Home offers an assortment of scores that you can try on page 112.
This is a really clear and well-explained guide to scoring dough. I especially appreciate the emphasis on blade angle, depth consistency, and confident motion—those details make a huge difference in oven spring and final shape. The idea of applying scoring techniques to pizza dough is also fascinating and shows how traditional bread skills can creatively cross over into other styles of baking. Great practical insights for both beginners and experienced bakers.
For readers who enjoy exploring precision techniques and modern tools across different fields, you can also check out https://flahtoolss.com
Hi Nathan and the Modernist team.
I love your Bread adventures and have become even more curious with my own bread work.
As a baker for over 25 years your books have helped to articulate the intuition that comes from producing bread day in day out. I have found the books most useful when coming across other bakers as it has given us a common
A Natural Bloom is where the bread unfolds during the oven spring giving a unique and natural rise. No need to cut, and so far, always Blooms.
This style of folding has worked very well for higher hydration and mixed grain breads.
The bread in the picture is a part Khorasan with added Khorasan porridge
Hi Nathan, Francisco and the Modernist team.
I love your Bread adventures and have become even more curious with my own bread work.
As a baker for over 25 years your books have helped to articulate the intuition that comes from producing bread day in day out. I have found the books most useful when coming across other bakers as it has given us a common framework of terminology.
I have also been inspired by my workings to make bread making g more accessible to home bakers and other peers.
Recently I began a technique of folding that allows the bread to achieve an oven spring without the need for shaping and scoring. I call it a Natural Bloom.
A Natural Bloom is where the bread unfolds during the oven spring giving a unique and natural rise. No need to cut, and so far, always Blooms.
This style of folding has worked very well for higher hydration and mixed grain breads.
The bread in the picture is a part Khorasan with added Khorasan porridge.
I am really not sure if you are open to receiving this type of info….or you get too much of this, nevertheless, your work has been an inspiration and it feels right to let you know.
Kindly
Kurt
Great breakdown of scoring techniques — really clarifies how small cuts make big differences in bread baking. Precision and timing matter here just like in casual games such as Slice Master, where small, sharp moves yield smooth results. Worth a try: https://slicemaster.net/