Scoring is defined as shallow cuts on the surface of bread or pastries prior to loading them to the oven. The main point of scoring is creating “bursts” and allowing the dough to expand to a pre-determined shape during “oven spring” (the rapid final rise at the oven). In another word, scoring prevents the bread from bursting at weak spots created during the shaping stage, and controls the direction of dough expansion. The pattern of cuts made, the angle at which they are made and the depth of the cuts influence the rate expansion and the formation of an “ear” – a raised flap of crust at the edge of a cut – as in long loaves. Bread or pastries can be scored with a double-sided blade called lame, straight or curved razor blades, or simply a sharp knife.

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