Find your next scoring pattern

Browse a curated collection of sourdough scoring designs matched to your skill level and loaf shape. Each pattern includes cutting angles, depth, and step-by-step instructions.

How to read a scoring pattern

Each pattern lists the recommended cutting angle and depth. The angle is measured from the dough surface, not from vertical. A 30° angle means the blade is tilted nearly flat against the loaf. Depth is how far the blade goes in. Shallow cuts (⅛ inch) create subtle texture. Deeper cuts (¼ to ⅓ inch) open up dramatically and form ears.

Start with the main structural cuts first, then add decorative details. Always use a quick, confident motion. Hesitation causes ragged edges.

Why loaf shape matters

A round boule and an oval batard expand differently in the oven. Patterns designed for boules radiate from a center point. Batard patterns run lengthwise. Using a boule pattern on a batard often leads to uneven spreading and a lopsided ear.

When in doubt, the single ear cut and cross-hatch work on any shape. They are the most forgiving starting points.

Common scoring mistakes

  • Cutting too shallow. The blade needs to go deep enough to create a weak point. If the dough doesn't have a clear flap, the ear won't lift.
  • Wrong angle. A steep angle (close to 90°) cuts straight down and won't create an ear. Keep the blade low and tilted.
  • Slow or hesitant cuts. Dragging the blade slowly tears the dough. One smooth motion gives a clean edge.
  • Overproofed dough. If the loaf is too puffy, the cuts won't hold their shape. Score when the dough is firm enough to spring back slowly.
  • Dull blade. Replace your lame blade regularly. A dull blade compresses instead of slicing.

Getting the ear to pop

The ear is the raised ridge of crust that forms along a diagonal cut. For a pronounced ear, score at 25-30° with a depth of about ¼ inch. The cut should start near one edge and sweep across the top. Steam in the first 10 minutes of baking helps the crust stay flexible long enough for the ear to lift.

If your ears keep falling flat, try scoring slightly deeper or increasing your oven steam. A Dutch oven with the lid on for the first 15 minutes works well.

Questions bakers ask

Start with the single ear cut or the cross-hatch. Both use simple straight lines and are very forgiving. The single ear is one diagonal slash. The cross-hatch is a basic grid. Neither requires precise spacing or complex motions.

You can use any thin, sharp blade. A box cutter razor, a craft knife, or a very sharp paring knife all work. A purpose-built lame has a curved handle that makes it easier to control the angle. If you are just starting out, a fresh razor blade from the hardware store is a cheap and effective option.

This usually means the dough is overproofed. When the gas inside has expanded too much, the walls between cells are thin and weak. The cuts blow out instead of opening cleanly. Try scoring earlier in the proof, or retard your dough in the fridge overnight. Cold dough holds cuts better.

High-hydration doughs (above 80%) are sticky and soft. Chill the loaf in the fridge for 20-30 minutes before scoring. Use a very sharp blade and work quickly. Simple patterns with fewer cuts work best. Avoid detailed designs like geometric diamonds on very wet doughs.

Score right before the loaf goes in. If you score and wait, the surface starts to dry and the cuts may not open properly. Have your oven preheated and your lame ready before you take the loaf out of the banneton. Score and load within 30 seconds for the best results.

Bread flour or high-protein all-purpose flour gives the cleanest cuts because the gluten network is strong. Whole grain flours with bran particles can tear the cut edges. If you bake with whole grains, sift out the largest bran pieces or use a dusting of rice flour on top for a cleaner scoring surface.

Tools that make scoring easier

Curved lame blade

Best for beginners

A curved lame lets you control depth and angle with small rocking motions. The curve means you can make both shallow detail cuts and deep ear cuts with the same tool. Look for one with replaceable blades.

Straight razor blade

Budget option

A single-edge razor blade from the hardware store costs almost nothing and is extremely sharp. Hold it between two fingers. It works well for straight cuts but is harder to control for curved patterns.

Double-edged lame

For advanced scorers

A lame with two blade positions (curved and straight) gives you maximum flexibility. The straight edge is good for geometric patterns. The curved side is better for ears and flowing designs.

Banneton dusting flour

Helpful add-on

Rice flour is the best choice for dusting bannetons. It resists moisture and creates a dry surface on the loaf, which helps the blade glide cleanly. A mix of rice flour and bread flour works well too.