Bread scoring techniques: Creative, decorative cuts

With a blade in hand and a shaped round of dough on the workbench, bakers have an unexpected blank canvas before them. First and foremost, scoring bread dough with decorative cuts serves an important purpose: it guides a loaf to rise in a consistent, controlled, and optimal manner. But from there, let your creativity run free. As the old saying goes: we eat first with our eyes.

Decorative Cuts via @kingarthurflour
A single or double slash promotes a large opening but a series of small, delicate slashes creates a more intricate design. Stars, leaves, flowers, geometric shapes of all kinds — when utilizing the correct scoring implement (see my last post on scoring implements and general techniques), creativity has no bounds.

I recently attended a week-long baking workshop and after spending the good part of two days hands-deep in dough — admittedly, my favorite part — everyone seemed most excited to score dough. As we lined up in front of our loaves-to-be the wide grins were hard to ignore. There’s satisfaction in cutting dough you’ve spent time coercing from nascency to maturity, like a painter’s first brushstrokes on an all-white canvas brimming with potential.

In this post, we’ll look at various scoring techniques using my Fresh-Milled Spelt Sourdough Bread recipe. Each technique listed below is merely a starting point, a springboard for you to invent your own personal mark. But first, let’s talk about how to set the stage and prepare the dough for scoring.
Decorative Cuts via @kingarthurflour

Preparing the dough

Dusting the top of your loaves with flour prior to scoring will ensure maximum contrast between white flour and dark, baked crust. I prefer to use a mixture of 50% white rice flour and 50% all-purpose flour. White rice flour has a higher scorch temperature that helps it retain a stark white color, even after prolonged time in the oven. I add 50% all-purpose flour because I do like scattered color, but if you prefer an all-white surface, go with 100% white rice flour.

First, turn your proofed dough from its proofing basket out onto a piece of parchment paper or (carefully) into a preheated baking vessel. The top of the dough might have flour from the basket; brush off the flour gently so only an even layer remains.

Using a fine-mesh sieve filled with the dusting flour, hold it above the dough and tap the side as you move around to evenly coat the surface. Be light with dusting as too much flour can quickly cake on the dough, transforming it from blank canvas to messy chalkboard.

At this point, the dough is ready for you to score and bake.

Depth and speed in bread scoring techniques

The key to success in each of the designs below is to score deep enough to cut through the skin of the dough formed during shaping, but not so deep that structural integrity is compromised. Note that a single and double slash do require a little more scoring depth, but the others should just break the surface so you see the interior of the dough, with the outside slowly splaying open.Decorative Cuts via @kingarthurflourWhen finished, take a look at the design. Are there any spots that don’t look like they’re cut sufficiently deep? If so, lightly run the lame (blade) over the same cut line again to ensure spreading in the oven.

Swift, controlled movements with the lame yield the straightest and best decorative dough cuts Click To TweetDecorative Cuts via @kingarthurflour

1. Many small cuts

This design is one of my favorites for boules: a series of small cuts along the sides intended to emulate leaves or wheat stalks. The size and number are up to you, but I prefer larger cuts spaced regularly.
Decorative Cuts via @kingarthurflour
The preferred scoring implement for this design is a straight blade. A straight blade cuts straight into the dough at a 90° angle, perfect for the straight cut for each leaf.

Start at the top of the round (the side farthest from you) and begin making diagonal slashes in series from top to bottom. I like to add a gentle curve as the cuts progress from top to bottom; this curved set looks nice when the loaf expands up and outward in the oven. Then, repeat for the other side of the stalk where each cut matches its pair to the side.

2. Cross

In this design the center cross is cut slightly deeper than the other slashes, encouraging the center area to open more dramatically.
Decorative Cuts via @kingarthurflour
Similarly to the first design, the cross and side slashes are best done with a straight blade angled at 90° to the dough’s surface.

As seen above, start with the cross and cut in slightly deeper than for the secondary cuts to the side. If you want to take this even further, the cuts to the sides of the cross could be replaced with small wheat stalks as seen in the first design. This leads to an incredibly detailed score!
Decorative Cuts via @kingarthurflour

3. Box top with design

The preferred scoring implement for this design is again a straight blade. However, if you want the “box top” to lift up and off the rest of the dough, a curved blade could be used to create a small lip for each edge of the box.Decorative Cuts via @kingarthurflourStart first with the perimeter box by making four straight-edge slashes. Because this area will remain mostly flat during baking, score any design you wish at the top. Feel free to be creative! I choose to score a wheat stalk in the box top with a curved line running down the middle.  Decorative Cuts via @kingarthurflour

4. Batard with double slash

It’s no secret that my favorite shape for a loaf of bread is a batard. While I’m partial to a single, long slash allowing the loaf to open up beautifully, there are times a double slash can be equally stunning.
Decorative Cuts via @kingarthurflour
The preferred scoring implement for this score is a curved blade. The curve helps create a lip at each cut that peels back when the dough is baked. Start at the side farthest from you and make an angled cut to about the middle of the batard. The beginning of the second cut should overlap the end of the first. Additionally, the closer the two cuts are to each other the smaller the separation when they expand.

This design can also be useful for dough you know won’t spring up high when baked — perhaps it’s a whole wheat recipe or there’s a large percentage of mix-ins. The double score usually opens nicely even with these types of breads.

Decorative Cuts via @kingarthurflour
These designs are only a starting point for you to develop your own unique and creative mark with decorative cuts. Let the lame be your paintbrush — be creative and have fun!

Maurizio Leo

Maurizio is an engineer-turned-baker who bakes from his home kitchen in Albuquerque, NM. He bakes, writes and photographs for his blog, The Perfect Loaf, which focuses on naturally leavened sourdough bread. Maurizio's passion for baking ensures his hands are in dough just about every day.


  1. Sue

    So far I’ve only made round breads using an enamel-coated Dutch oven or braided loaves on a cookie sheet or loafpan. To make other shapes–like the batard–do I need a pan in that shape or do can I bake it flat on a cookie sheet?

  2. Nancy

    I use a straight blade to score loaves and was having trouble with the blade sticking. Now I can see how flouring the top of the loaf will help. If the dough is stick I also lightly spray the blade with vegetable oil which keeps the dough from sticking to the blade and the cuts are cleaner looking.

  3. Judith P. Oppenheim

    What do you do with wet doughs? I have been experimenting with using less flour in recipes – even though kneading mitigates the stickiness, I cannot make clean cuts. Instead the dough clings to the blade and makes a mess. Thanks in advance for your advice.

    1. Maurizio Leo, post author

      Doughs that are high in hydration can be more challenging to score, especially when attempting intricate designs. I almost always overnight retard my dough in the fridge and this helps ease scoring as the cold dough, even if high in hydration, tightens up and the lame slides through cleaner. If you’re not scoring cold dough straight from the fridge, the first thing I always check (and I know, it seems obvious but I still have to check myself!) is that I have very sharp blade. Commercial razor blades actually dull faster than you’d think! From there, I hold the lame firmly and move as quickly as possible through the dough; fast, confident slashes will yield straighter and cleaner cuts. If the dough snags at points just keep going, usually they’ll disappear during the bake. Do check to make sure at those snag points the “skin” of the dough is still cut through, if it’s not, lightly score that little section a bit deeper.

      I hope this helps, Judith!

    1. The Baker's Hotline

      Hi Karin, cornstarch has a strong flavor that can be unpleasant, so we recommend using regular all-purpose flour if you don’t have any white rice flour on hand. This will give you better results than cornstarch. Happy baking! Kye@KAF

    1. The Baker's Hotline

      You’re welcome to give it a try, Jen! Most of the gluten-free bread recipes on our website have more of a batter-like consistency rather than dough, which can make slashing difficult. If you do have a recipe that produces a stiffer dough that can be slashed, try some fancy slashing designs and see what happens. If they don’t turn out to be very visible, consider using a stenciling technique for visual appeal. Kye@KAF

  4. Walter Houle

    Regarding lames. The dulling of razor blades is a result of corrosion or rust on the cutting edge. Today’s disposable razors and the flex able blades sold today are made with low level steel and rust quickly. Even in the package. I recommend always start with a new blade and never use one that has been around for more than a few months. Also a lame with a fixed blade is to be avoided.
    Thanks for your advice. It will be a big help slashing.

  5. Hoppy (Terence Hopman)

    love your comments, and impressed that you were an engineer first, makes much more sense now, Recently taken to baking bread seriously. we own a B&B and this will be a great conversation pc.
    Glad i discovered your blog.


  6. Kris

    Thanks! Somewhat related but my sourdough loaves, mix of white and whole grain, don’t get golden brown like these. Even when they’re enriched with eggs and butter (brioche like). And it’s only when I use sourdough starter. What gives?

    1. The Baker's Hotline

      Hi Kris, we’ll start off by saying it’s very normal for sourdough loaves to be paler than regular loaves, so don’t think it’s something you’re doing wrong. (The yeast consumes the sugars in the starches of the flour during the long fermentation period, which would otherwise caramelize and turn brown.) Some tips to help remedy this is are to add about 1-2 additional tablespoons of sugar (per 3-4 cups of flour) to the dough, and/or you can try brushing your loaves with an egg wash before baking. Leaving the loaves in the oven longer can help to a certain extent, but at some point you begin drying out the dough, which you want to avoid. Once the loaves reach about 200-205°F, you want to take them out of the oven. We hope this helps, and good luck! Kye@KAF

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