How to score a baguette
- jlecot
- 6 days ago
- 1 min read
Updated: 4 days ago
Sourdough Tips
How to Score a Baguette
Scoring a baguette is more than just making cuts—it's a technique that shapes how your loaf expands and finishes in the oven. It may look simple, but mastering it takes practice. Once you’ve learned the basics, you’ll carry them with you for life.
To get that classic look and proper oven spring, you’ll need a razor-sharp blade and a confident, steady hand. This video guides you through the process, with tips for both right-handed and left-handed bakers.
⚠️ Common Mistakes to Avoid:
Using a dull blade: This can drag the dough and ruin the shape.
Cutting too deep or too shallow: Depth affects how the bread opens up—aim for about ¼ inch.
Holding the blade at the wrong angle: A slight tilt (about 30–45°) helps create that signature ear.
Scoring too slowly: Hesitation can cause uneven cuts and deflate the dough.
Incorrect spacing or direction: Cuts should be parallel and evenly spaced along the length of the baguette.
Watch the video below to see the technique in action and avoid these common pitfalls.
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