Scoring bread: directing expansion in the oven

Useful to know

Scoring creates controlled weak points in the dough’s surface, allowing the loaf to open during its initial expansion in the oven. King Arthur distinguishes shallow decorative cuts from deeper principal cuts. [1]

Start with the shape and effect required by the recipe. More cuts do not automatically create a larger loaf. The dough’s condition and stage of proofing also matter. To practise, use a simple pattern on the same type of bread rather than changing the flour, shaping and scoring design together.