How to Score Sourdough Bread

Those cuts across the top of a crusty loaf — the coupe, or scoring. How you make them. Once baking sourdough becomes familiar, you start wanting to try things.

A razor blade, held at a slight angle, cutting about 5mm deep: that opens cleanly. I would like to film it, but I always bake at night, which makes it difficult.

1. While the oven preheats, take the dough out of the fridge.
2. Once it is up to temperature, turn the dough out of the basket onto a sheet of baking paper.
3. First brush the excess flour off the surface, then dust it again lightly.
4. Spread the flour evenly across the surface with the palm of your hand.
5. Start with the cut you want to open the widest.
6. Hold the blade at about 60 degrees and cut roughly 5mm deep. That opens cleanly.
7. Use a lighter touch for the finer pattern work.

This video was rather good on the subject.

For the recipe up to the point of scoring, see here.

How to bake a basic sourdough loaf