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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Dough scoring is a mechanical technique that cuts the gluten network to control steam release and heat penetration during baking.
Origin: Italian, French, German, Asian (Traditional to modern) — Europe, Asia
See full technique reference →Scoring ruptures the gluten strands, allowing water to vaporize and expand more uniformly. The resulting steam creates localized pressure that expands the dough, while heat penetrates the cut surfaces, promoting even browning and Maillard reactions. The cuts also reduce the risk of blistering by providing escape routes for steam.
Primary Reaction
Steam generation and gluten network rupture
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Key Variables