Scoring Bread

Breads are scored-cut to allow  for the most potential oven spring-expansion of the bread during baking.  It also allows for bread type recognition.  If bread is not scored, during oven spring the bread will burst out at its weakest point.  Different breads are scored differently to allow for recognition, and for even, and largest possible expansion.  Scores should be at 45 degree angles that way when the bread expands the cut slides like thrust fault

Scores for baguette are about a quator of an inch deep, on the top 3rd of the bread, they should over lap and are 3-4" long

The bread should have a golden color, cuts that open wide, and an ear, or lip that can be held.

This bread was over proofed, not allowing it to have the golden color, the closest loaf has ears, but the second loaf does not.

The score on this scali was not at enough of an angle, so when it sprung it stuck together, and did not open out.  This photo doesn't show very well but the bottom of the bigger loaf had a blow out, because the cut didn't open.

This loaf has a large ear, but as you can see there is a bulge on the side because the score didn't allow for even oven spring.

These are all different types of scores, which demonstrate which score is best for this kind of loaf.

This score didn't allow for enough oven spring, and caused a bulge on one side.

This gave a lot of oven spring, but is a busy design for a seeded bread.

This is a good cut for smaller round loves.

The best cuts are the top 2 loves in the first column., they allowed for good oven spring, and are not too busy for the bread.