10/06/2026
Scoring isn't just for looks. It's functional.
When bread bakes, steam builds up inside and needs somewhere to go. If you don't score it, the loaf will burst wherever it's weakest and you lose control of how it opens. The expansion score is where you tell the bread to expand. One deep cut, usually down the center or at an angle, that guides the oven spring and creates that ear on the crust.
A good bread lame makes this easier. It's just a razor blade on a handle, but the angle and sharpness matter. You want a clean, decisive cut that doesn't drag or tear the dough. A dull knife won't do it. You need something sharp that moves through the surface tension without deflating what you just spent hours building.
If you've been baking sourdough without scoring or struggling with a knife that drags, get a proper lame. It changes the outcome completely.
I have a limited number of bread lames available on the website. If you've been thinking about getting one, now's the time.
TheSourCrumb.com
