Glossary

Scoring

Scoring is cutting the surface of a shaped loaf just before baking, usually with a very sharp blade or razor. The cuts give the expanding dough a planned place to open, so the loaf rises in a controlled way instead of bursting at a random weak spot. A cut about 0.5 cm (¼ in) deep is common for many hearth loaves, and chilled dough is easier to cut cleanly. A well-proofed dough scores smoothly, while an over-proofed one may sag under the blade. See also: Oven spring, Crust, Cold fermentation, Final proof.