When you score bread, it helps visually and with crust development.
Bread scoring is one of those little parts of baking that’s actually hugely important. Just by the way you slice the top of a loaf before baking, you alter the:
Scoring is a way we help identify types of bread—like how French bread almost always has those three, diagonal swipes. It’s also a way to make unique-looking loafs and leave your mark as a baker.
This is why scoring is so important. The cutBreas on top allow for controlled and even yeast expansion, helping eliminate ripped sides and seams. Also, you can influence things like loaf height, length, width or even color, all by how you score the bread.
Dr. Lin is the baking industry’s influencer who has had a love affair with baking for 30 years. Starting with a BSc degree in Food Science & Technology at the Ohio State University, a MSc and PhD from the Department of Grain Science at Kansas State University. While working at Wendy’s and Dave’s Killer Bread, her technical teams experienced the lack of technical baking information on the internet. Seeing that this was not freely shared, Dr. Lin decided to launch BAKERpedia to cover this gap. With over 2 million pages read annually, BAKERpedia is the world’s only FREE and comprehensive online technical resource for the baking industry. Catch Dr. Lin at our BAKER Academy solving baking problems, subscribe to the BAKERpedia YouTube Channel & follow her on LinkedIn.