How to Score French Bread and Round Loaves
by , June 30, 2017
Bread is often scored to prevent it from bursting in other places and to control the expansion. A razor blade or baker's lame are the preferred tools for scoring bread, but a very sharp knife can work as well.
- Score a loaf just before it goes into the oven and after any egg wash has been applied.
- When you score a baguette or oblong loaf, imagine a street running up the middle of the loaf. Score the loaf at an angle and within the imaginary street, and leave just a bit of space between slashes.
- For round loaves or boules, score with parallel slashes or criss-cross slashes. Or be creative with a pattern.
- If you score from side to side leaving too much space between slashes, you might have noticeable bulges in the bread.
- The bread in the photo is my chocolate cherry bread.