The Perfect Score: How to Read Your Blade Angle
Chef Marcus Webb
Certified Sourdough Academy Instructor
A 45-degree blade angle creates ears. A 30-degree angle creates grigne. Learn to control your scoring pattern for any aesthetic goal.
Scoring is the signature moment of sourdough baking. That decisive slash across the top of your loaf is not just decorative — it controls how the bread expands in the oven, directing the rise and creating the visual character that makes each loaf unique.
The angle of your blade is the single most important variable. At a shallow angle of about 15-20 degrees, you create a surface-level cut that opens into a wide, dramatic grigne — that beautiful split along the top crust. This is what you see on classic French boules.
At a steeper angle of 35-45 degrees, the blade penetrates deeper into the dough. As the loaf expands in the oven, the flap of dough lifts away from the surface, creating what bakers call an 'ear' — a raised, crispy ridge that adds incredible visual drama and textural contrast.
The direction of your cut matters too. A straight, confident slash from one end to the other creates a clean, elegant opening. Curved or decorative scores create complex patterns that bloom differently in the oven, turning your loaf into edible art.
Blade sharpness is non-negotiable. A dull blade drags through the dough, compressing the gluten and sealing the cut shut. A sharp blade glides through cleanly, leaving an incision that opens beautifully. Change your blade often — it is the cheapest upgrade to your baking.
Practice scoring on a cold, shaped loaf before baking. The dough should feel slightly taut but not tearing. If the surface resists the blade, your dough may be over-proofed. If it tears immediately, it may be under-proofed or too wet. The cut is a diagnostic tool as much as a finishing touch.
