A sourdough scoring pattern controls where your loaf expands in the oven and gives each bread its signature look. Browse 15 patterns from beginner-friendly single slashes to advanced wheat ears and fern designs — each with an SVG illustration and technique notes.
Scoring Tips & Tools
Tools
- • Bread lame — curved blade for clean ears
- • Razor blade — straight or curved, replaceable
- • Sharp paring knife — works in a pinch
- • Kitchen scissors — for snip patterns
Blade Angle Guide
- • 30-45° — creates ear (most common)
- • 90° perpendicular — decorative cuts, no ear
- • Curved blade — easier to maintain angle
- • Wet blade — prevents sticking on sticky dough
Hydration Notes
- • 65-72% — best for detailed patterns
- • 73-78% — good for medium complexity
- • 80%+ — simple slashes only; dough flows
- • Score cold dough for cleanest results
How to Use Sourdough Scoring Patterns
Sourdough scoring does two jobs: it controls where the loaf expands during baking (preventing random blowouts on the sides) and it creates the bread's decorative appearance. This sourdough scoring pattern guide helps you choose and execute patterns for any skill level.
Start With the Single Slash
Every sourdough baker should master the single slash before attempting complex patterns. Angle your lame at 30-45 degrees and make one confident cut from one end of the loaf to the other. The cut should be 3/4 inch deep and made in a single swift motion — hesitation causes dragging and tearing.
Score Cold Dough
Score your dough immediately after removing it from the refrigerator at the end of the cold retard proof. Cold dough is firmer, which prevents the blade from dragging and allows cleaner, more precise cuts. If your dough is room temperature, place it in the freezer for 15-20 minutes before scoring.
The Wheat Ear Technique
The wheat ear (or épis de blé) pattern is the classic sourdough signature. Start at the top center of the loaf and make overlapping curved cuts at 30-45 degrees, each starting just inside the end of the previous cut. The blade curves create the wheat-grain shapes that bloom open during baking.
Match Pattern to Hydration
Detailed decorative patterns like ferns, flowers, and geometric grids only work at 70-75% hydration or lower. At 80%+ hydration, the dough flows and fills in fine scoring lines before they can bloom. For very wet doughs, stick to bold single or double slashes that channel the oven spring intentionally.
Build Confidence With Practice
Advanced patterns require dozens of practice loaves to execute well. Focus on consistency of depth and angle rather than the final pattern appearance. Record which patterns you've attempted and what worked — use the pattern difficulty ratings here as a progression guide.
FAQ
Is this sourdough scoring guide free?
Yes, completely free with no account required. All patterns and SVG illustrations are embedded and work offline.
What tools do I need for sourdough scoring?
A bread lame (curved blade on a handle) is ideal for most patterns. A sharp razor blade or a very sharp paring knife work as substitutes. Lames allow the curved blade angle that creates the classic ear on a single-slash score.
What angle should I hold the blade for scoring?
For most cuts, hold the blade at 30-45 degrees to the dough surface. This shallow angle creates an overhang that separates during baking and forms the distinctive ear. Perpendicular cuts (90 degrees) work for decorative patterns like cross-hatches where you don't need an ear.
How deep should sourdough scoring cuts be?
Most scoring cuts should be 1/2 to 3/4 inch (1.3-2 cm) deep. Too shallow and the dough tears instead of opening cleanly. Too deep and the structure can collapse. For decorative surface patterns, shallower cuts of 1/4 inch add visual interest without affecting oven spring.
Why does my scoring pattern stick and drag?
Dragging usually means the dough is too warm/sticky or the blade is dull. Score cold dough straight from the refrigerator (after overnight cold proof) for the cleanest cuts. Flour the blade lightly or use a wet blade for high-hydration doughs above 80%.
What's the difference between beginner and advanced scoring patterns?
Beginner patterns like the single slash and cross are forgiving of imprecision. Advanced patterns like the wheat ear require multiple precise cuts at the right angle in the right sequence. Start with simple patterns on lower-hydration doughs (65-70%) before attempting complex designs on high-hydration loaves.