09/04/2026
Why score your dough? 🤷🏼♀️
I promise it’s not just for decoration (though it’s an added bonus!) ✨
•As dough heats up, gases build up and expand rapidly - to maintain its shape, you score it to control the weak points. Or you’ll have cracks in all crazy places and sometimes it’ll look… odd.
•It yields a more open crumb structure, creating a more professional appearance.
•There is method to scoring - you don’t want to go just straight down with your blade (like my other videos, I do start like that, yes, but at the 5-7 minute mark in the oven..) you want to angle the blade so it’s nearly parallel to the counter to create a beautiful ear!
Lastly!…
•IT’S FUN•
So just have fun with it 🙌🏼
