Stop Scoring Mistakes Before They Happen Like bread baking, scoring is a skill that takes time to learn. While different shapes of bread require different scoring techniques, the best way to avoid scoring mistakes is to focus on these three components: -
Scoring Depth — Incorrect scoring depth is the main reason why many bakers end up with bread that doesn’t look quite right. For batards, we recommend scoring with a curved lame at a depth of ¼ inch or 6 mm. For boules, we recommend scoring with a straight lame at a depth of the blade itself (approximately ¼ - ½ inch or 6-13 mm). -
Blade Angle — The blade angle of your lame is just as important as the depth of your score. For batards, try scoring at a 22° angle, which you can measure by resting one side of your blade on your thumb laid flat on the counter. For boules, scoring vertically is the best way to go. -
Scoring Placement — The placement of your score depends on the shape of your bread. For batards, make sure single scores run slightly off-center from one end to the other and multiple scores are evenly spaced and run the length of your dough. For boules, score in a symmetrical pattern, such as an X or a square. Ready to become more skilled in all things bread scoring? Explore Challenger’s online resources by heading to our Baker’s Classroom. | 
