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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Scoring allows controlled steam escape to shape and crisp the crust of yeasted breads.
Origin: European (Traditional) — France, Italy, Germany, Eastern Europe
See full technique reference →During baking, heat causes water in the dough to vaporize, generating steam that expands the crumb. Scores cut through the gluten network, creating pathways for steam to escape, preventing excessive doming and promoting even crust formation. The depth, width, and spacing of scores influence the balance between structural integrity and expansion.
Primary Reaction
Water vaporization and CO₂ expansion within the dough during baking
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