One of the perhaps prettiest things about sourdough is the scoring on top. The simplest way to score the dough is a straight line but there are so many fun ways that I can’t wait to try one day! The purpose of scoring is to allow the dough to rise in a uniform way and not crack the crust, allowing the bread to expand in a controlled manner while baking. It helps release built-up gases, giving the bread an opportunity to rise properly without cracking the crust. Scoring also affects the crust’s formation by directing where and how it will split while baking. This influences the final texture and appearance of the crust, making it crispy in some areas and soft in others.

Here are some of my favourite scores:

This beautiful score is by Anna Gabur
This one is by Meenakshi Thakur
This wheat one is by Meg Austin
This intricate one is by Sophie