The Perfect Score

When you score bread, it helps visually and with crust development.

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:

Visual Appeal

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.

Loaf Development

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.

How should I score my loaf?

It depends on the shape:

  • Round loaf: Even, deep cuts across the top.
  • Long loaf: Parallel and shallow cuts

Want more tips on how to get the perfect bread score? Read about it here!


About the Author:

Lin Carson, PhD
Dr. Lin Carson’s love affair with baking started over 25 years ago when she earned her BSc degree in Food Science & Technology at the Ohio State University. She went on to earn her MSc then PhD from the Department of Grain Science at Kansas State University. Seeing that technical information was not freely shared in the baking industry, Dr. Lin decided to launch BAKERpedia to cover this gap. Today, as the world’s only FREE and comprehensive online technical resource for the commercial baking industry, BAKERpedia is used by over half a million commercial bakers, ingredient sellers, equipment suppliers and baking entrepreneurs annually. You can catch Dr. Lin regularly on the BAKED In Science podcast solving baking problems. For more information on Dr. Lin, subscribe to her "Ask Dr. Lin" YouTube Channel, or follow her on LinkedIn.

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