Scoring

Scoring cuts small, shallow slits into the surface of bread dough with a sharp blade, such as a razor blade or a bread lame, just before the dough goes into the oven. The cuts control how the dough expands during baking, let built-up steam escape through a controlled opening rather than bursting the loaf randomly, and let the crust develop evenly, while also giving the finished loaf a decorative surface pattern, from a single diagonal slash to a crosshatch or leaf design. Using a dull blade, cutting too deep, or spacing the cuts too closely can deflate the dough or spoil the result.