Scoring bread is infinitely easier with this double-sided lame from Baker of Seville.
a shaped loaf to see if it’s proofed. There’s only one part of the process that I dread: scoring the dough.
Scoring, a.k.a. cutting the surface of the dough, is the very last step before baking. Slashing holes into the airy dough I spent hours nurturing is nerve wracking, but necessary: The oven’s intense heat prompts yeast to undergo a final burst of fermentation, forcing the dough to spring up and expand. The weakest spots on the dough’s surface are prone to bursting open, so slicing the dough encourages the bread to grow through those openings instead of erupting into weird, uncontrollable rips.
At first, I used a sharp kitchen knife to quickly slash a gratuitous line atop my shaped loaf before baking. It worked, but it made my novice attempts at scoring even more challenging. Instead of yielding smooth slashes that would curl upward into prized raised areas of crust , it ungracefully tugged down at the dough, which risked deflating the air bubbles and creating a dense, stodgy loaf.
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