What Is Scoring?
The Definition
Scoring is the act of cutting the surface of the proofed dough with a sharp blade (lame) immediately before baking. While often decorative, its primary function is mechanical: it creates a weak point for steam to escape and the bread to expand.
The Function
Without scoring, the rapid expansion of gas in the oven (oven spring) will cause the loaf to "blow out" at random weak spots, often ruining the shape. A functional score (like an ear) guides this expansion vertically, helping the loaf stand tall.
Last updated: 6 January, 2026
Featured
Pre-shaping is an intermediate step between bulk fermentation and final shaping. The dough is divided and loosely formed into rounds, then left to rest (bench rest) for 15–30 minutes. This step reorganises the gluten network after the division and creates a smooth "skin" on the dough.