- round proofed sourdough loaf
- bread lame or very sharp razor blade
- rice flour (for dusting)
A Note on Dutch Ovens
Using this Dutch oven makes this method much easier.
It’s essentially an upside-down Dutch oven — a shallow base with a deep lid instead of a deep pot with flat lid. It’s easier to score, easier to load the loaf, and produces an incredible crust.
Worth every penny. And they come in great colors!
Looking for more scoring ideas? Check out our creative sourdough designs.
Frequently Asked Questions
What is the best flour for sourdough scoring?
White rice flour is the best choice because it stays bright during baking and creates crisp, high-contrast designs.
How deep should I score sourdough?
Decorative cuts are generally shallow, while the main expansion score should usually be about ¼–½ inch deep, depending on your dough.
Why didn’t my sourdough get an ear?
The most common reasons are:
- The blade angle was too steep.
- The dough was overproofed.
- The score wasn’t deep enough.
- The dough lacked enough surface tension.
How often should I replace my bread lame blade?
For the cleanest cuts, replace the blade every 6–8 loaves, or sooner if it begins dragging.
Can beginners create decorative sourdough scoring?
Absolutely! Start with one simple pattern and practice it several times. You’ll be surprised how quickly your confidence—and your loaves—improve.
This article was originally featured in the Monsey View.
Photos by Hudi Greenberger
