Decorative Scoring & Stenciling

While a single, functional score is all you need for great oven spring, decorative scoring allows you to express your creativity and create truly stunning loaves. It's a skill that combines understanding dough with a bit of artistry.

The Tools of the Trade

• Bread Lame: A holder for a razor blade. A straight blade is best for intricate cuts, while a curved blade is ideal for creating a large, functional "ear."
• Scissors: Great for snipping patterns, like a "hedgehog" design.
• Stencils: You can buy pre-made stencils or create your own out of paper.
• Fine Mesh Sieve: For dusting flour evenly over your stencil.

Principles of Decorative Scoring

A beautiful design still needs to be functional. Keep these principles in mind:

1. The "Expansion" Score: You must have at least one deep, primary score (about 1/4 to 1/2 inch deep). This is the functional cut that will open up to allow the loaf to expand. This is often a simple crescent or a line down the middle.
2. The "Artistic" Scores: All other scores should be very shallow, just scratching the surface of the dough's skin. These are your decorative cuts (e.g., leaves, wheat stalks, cross-hatching). If these are too deep, they may open up unpredictably and interfere with your main expansion score.

Flour Stenciling Technique

Stenciling is an easy way to add a dramatic flair.

1. After you flip your cold dough out of the banneton, lightly dust the surface with flour.
2. Gently place your stencil on top of the loaf.
3. Using a fine-mesh sieve, dust a contrasting flour (like dark rye or cocoa powder for a light loaf, or white rice flour for a dark loaf) over the stencil.
4. Carefully lift the stencil straight up to reveal the pattern.
5. Score your loaf as desired around the stenciled design and bake.