Why This Technique?
Scoring with a razor (lame) directs oven spring, prevents random bursts, and creates controlled ear formation and aesthetic patterns.
A clean, precise cut lets the expanding gases escape where you want them, producing predictable ear formation and fuller oven spring. Scoring also relieves surface tension at the right point so the crumb develops evenly instead of tearing unpredictably during the first minutes of bake [1][2].
🛒 Recommended Products
We recommend the following tools for this recipe:
Bread Lame/Scoring Tool
Designed for safe, controlled scoring with replaceable blades
Banneton Proofing Basket
Supports shape for clean scoring and predictable expansion
Digital Kitchen Scale
Accurate dough weight and hydration control—affects tension at scoring
Dutch Oven or Cast Iron Pot
Creates a steamy environment that helps cuts open cleanly
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🎬 Video Tutorial
Demonstration of lame angles and cuts for different loaf types
Common Mistakes
❌ Dull blade or multiple sawing motions
Problem: Jagged tears instead of clean ears; weak visual result
Solution: Use a fresh blade or replace disposable razor regularly; one confident stroke per cut [1].
❌ Cutting too deep or vertical on soft high-hydration dough
Problem: Can deflate loaf or cause large uncontrolled bulges
Solution: Use a shallower, lower-angle slice and practice on test doughs to learn behavior [2].
❌ Scoring on a dry surface or leaving cuts to dry
Problem: Cuts will seal and not open in oven
Solution: Score immediately before baking; use steam or lidded pot to keep crust supple [2].