Make your loaves stand out
There’s something magical about pulling a perfectly baked loaf of bread from the oven. That crackly golden crust, the beautiful patterns etched across the surface. It’s a true labour of love. But did you know that bread scoring is about more than just looks?
For bakers and café owners who bake fresh with Suprima’s premium doughs, mastering the art of how to score bread can lift your products from great to truly artisan.
Read on for some tips on how to master the art of bread scoring.
Why is bread scoring important?
Bread scoring plays an important role in how your bread bakes and finishes. This is especially important if you display your baked goods for customers to view. Here are several reasons why scoring your bread just before baking is important.
The score marks guide expansion
Scoring directs where steam escapes during baking, helping you control the final shape.
Enhances crust texture
Good scoring leads to that satisfying, crunchy crust customers love.
Adds artisan appeal
Decorative bread scoring makes your loaves Instagram-worthy and irresistible.
Without proper scoring, your bread may split or bulge in unexpected places during baking, affecting it’s appearance and structure.
When do you score bread?
Before baking? During baking?
You score bread right after the final proof, just before it goes into the oven.
At this stage, the dough has risen and is airy but still stable enough to hold its shape. Scoring it at this moment lets you control how and where the bread will expand as it bakes.
If you score too early (before proofing), the cuts can close up as the dough rises.
If you wait too long or the dough is over-proofed, the bread might collapse when you slash it.
Here’s how to score bread like a pro
Scoring bread is simple once you know the basics. Here’s a quick guide.
Use the right tool
A razor-sharp serrated blade or baker’s lame is ideal for clean cuts.
Score at the right time
Make your cuts just before the bread goes into the oven, once it’s proofed and ready.
Hold your blade at an angle
A 30–45 degree angle helps create beautiful ‘ears’. Those little ridges that lift and crisp up during baking.
Move with confidence
Swift, decisive movements create cleaner lines and better results.
Practice a few simple cuts first. As your confidence grows, you can move into more decorative bread scoring techniques.
Easy bread scoring patterns to try
Looking for inspiration? Here are a few bread scoring patterns perfect for bakeries and cafés.
Single slash
A clean, bold cut down the middle – great for rustic loaves.
Cross or X pattern
Perfect for round boules, helping them expand evenly.
Wheat sheaf pattern
Small diagonal cuts layered to look like a wheat stalk. A stunning effect that customers love.
Leaf or fern design
Multiple slanted cuts branching off a centre line. It’s elegant and shows off your artisan touch.
Checkerboard
Small square cuts for a bold, textured surface.
Decorative bread scoring adds charm and character to every loaf, making them even more appealing to customers browsing your shelves or café counter.
What about the difference between scoring crusty breads like sourdough versus softer breads?
This is a good point to take note of.
Scoring crusty breads like artisan breads or Vienna, helps to create beautiful, rustic designs they are famous for.
To score, make deep, confident cuts around 0.5 to 1 cm deep, using a sharp blade at a slight angle. Scoring at an angle (not straight down) helps create those signature, crunchy folds.
For softer breads like sandwich loaves, rolls, or enriched doughs, scoring is more for shaping and gentle guidance rather than dramatic visual effect.
Note: if you are baking bread in a tin, they don’t need to be scored.
Soft breads usually only need a single, shallow slash
Use a lighter, shallower cut, often straight down rather than angled.
The result, once baked, is a smooth, even surface, with a slight decorative effect, but the focus is on a soft, tender crust.
In short:
- Crusty breads = bold, angled cuts for drama and crunch.
- Soft breads = gentle, shallow cuts for a neat shape.
Make your bread your signature
At Suprima, we make it easy for bakers and café owners to bake fresh, premium-quality bread with our versatile frozen doughs.
When you combine our dough with your own unique bread scoring and creative touches, you’ll have a product that’s truly your own.
Whether you’re serving crusty Vienna loaves, artisan breads, or hearty multigrain breads, mastering how to score bread will help you create loaves that not only taste incredible but look amazing too.
Ready to create standout breads your customers can’t resist?
Bake fresh. Score beautifully. Create something extraordinary with Suprima.
