How to Score Sourdough Bread

Scoring is the process of cutting the surface of your dough just before baking.

The cut gives your bread a controlled place to expand as it rises in the oven.

Without scoring, your loaf will often split wherever the dough is weakest.

Why do we score sourdough?

When your dough goes into a hot oven, several things happen quickly:

the yeast becomes more active
gases expand
the dough rises rapidly
the crust begins forming

This is called oven spring.

Because the dough is expanding, it needs a planned pathway to open.

Scoring creates that pathway.

What happens if I don't score my dough?

Your loaf will still bake.

It just may not open where you expect.

Without a score, your bread may:

split along the side
burst at a weak point
create a rough, uneven shape

It is still edible bread—just not always the shape you were hoping for.

What tool should I use?

A sharp blade works best because it creates a clean cut without dragging the dough.

Many sourdough bakers use a:

bread lame
razor blade
very sharp knife

A dull blade can pull on the dough and make the cut harder.

How deep should I score?

For a simple main score, around 1cm deep is a good starting point.

The angle you hold your blade can also change the result.

A straighter cut will open differently to a shallow angled cut.

Don't get caught up in making it perfect.

A clean, confident cut is usually better than lots of hesitant little cuts.

Where should I score?

For a basic loaf, many bakers score:

along the length of a batard
across the top of a boule

The main goal is creating one intentional opening.

Decorative scoring is fun, but it comes after learning the basics.

Why does my score not open?

There are a few common reasons.

The dough is under-proofed

If the dough still has a lot of energy left, it may burst around the score or open dramatically.

The dough is over-proofed

If the dough has fermented too far, it may not have enough strength left to open well.

The blade is not sharp enough

A clean cut helps the dough open properly.

The dough surface has dried

A dry skin can make scoring more difficult.

Keeping your dough covered during proofing helps prevent this.

Do I need fancy designs?

Absolutely not.

A simple score is enough to make beautiful bread.

The most important thing is:

good fermentation
good shaping
a confident cut

The design comes second.

Nikki's note

When I first started, I thought scoring was where the "real bakers" showed their skill.

The beautiful patterns online are amazing, but they can also make beginners feel like they're doing something wrong.

A simple cut that helps your bread rise is all you need.

The best loaf is the one your family actually gets to enjoy.

Related guides

Continue learning:

👉 Why Didn't I Get Oven Spring?
👉 Why Did My Loaf Spread?
👉 Why Is My Sourdough Dense?
👉 How Do I Bake Sourdough in a Dutch Oven?
👉 How to Get a Softer Sourdough Crust

Learn - How to Score your Sourdough