Scoring Sourdough: Deep Enough or Not?

When scoring (cutting) sourdough bread before baking, the depth and placement of the cut are crucial for both oven spring and the final appearance.

🥖 Scoring Sourdough: Deep Enough or Not?

• Too Shallow (< ¼ inch / ~0.5 cm):

  • The crust may burst randomly.

  • Poor oven spring.

  • Loaf might look uneven or misshapen.

• Ideal Depth (¼ to ½ inch / ~0.5 to 1.25 cm):

  • Allows controlled expansion.

  • Encourages good oven spring.

  • Produces an attractive “ear” (a raised flap of crust).

• Too Deep (>½ inch / >1.25 cm):

  • Dough may deflate.

  • Loaf can spread too much and bake flatter.

  • May not rise properly.

🔪 Scoring Tips:

• Use a very sharp lame or razor blade.

• Score at a 30–45° angle to the dough surface (not straight down) to encourage an ear.

• Score just before baking.

• Cold dough (from the fridge) is easier to score cleanly.

🌾 Basic Sourdough Bread Recipe

Ingredients:

• 500g bread flour

• 375g water (75% hydration)

• 100g active sourdough starter (20%)

• 10g salt (2%)

Steps:

1. Mix & Autolyse:

   • Mix flour and water only.

   • Rest 30–60 mins.

2. Add Starter & Salt:

   • Incorporate starter and salt.

   • Mix until fully combined.

3. Bulk Fermentation:

   • Let rise at room temp (4–6 hrs), doing stretch & folds every 30–60 mins.

4. Pre-Shape & Bench Rest:

   • Gently pre-shape.

   • Rest 20–30 mins.

5. Final Shape & Proof:

   • Shape into a boule or batard.

   • Place in a floured banneton.

   • Proof overnight in the fridge (8–16 hrs).

6. Score & Bake:

   • Preheat oven with a Dutch oven at 475°F (245°C).

   • Turn dough onto parchment, score about ¼–½ inch deep.

   • Bake:

     • 20 mins covered.

     • 20–25 mins uncovered at 450°F (230°C).