Shaping and Scoring a Sourdough Loaf

Of the process of making a sourdough loaf, one of the things that might feel most intimidating is the shaping and scoring of your loaf.

And no wonder! The success of your loaf to some degree depends on proper shaping and a good score.

So let me try to put you at ease.

It is not nearly so difficult as it may appear, and with time you will become quite skillful and confident.

Shaping:

A good texture in sourdough bread, especially the artisan style boule loaf, requires a firm, glossy surface. To shape this, place your dough on a lightly floured countertop or similar surface.

Use your hands to flatten it slightly into a rough square.

Grab two opposite sides of it and fold them to the middle.

Repeat with the other two sides.

Now flip your dough over and, cupping your hands behind the dough, pull it gently toward yourself. You should see the surface stretch slightly as the pressure from behind pulls the front of the dough taut.

Rotate the dough 1/4 turn and repeat as many times as needed to get a taut, almost glossy surface. Take care not to tear the surface, but if you do, don't panic. Simply flatten the dough and try again.

When you are pleased with the shape, place it bottom side up into your prepared proofing basket*.

To Score:

With a razor or super sharp knife, held on a slight angle, gently slice the top of your beautiful loaf. The cut should be about 1/4" deep, and should reach from one side to the other of the loaf top. The sharper your cutting tool the better. I prefer a Xacto knife kept specifically for this purpose.

The purpose of the score is to allow the crust to expand easily. There are many beautiful examples to be had by a simple online search. I recommend starting quite simply and expanding as you go.

If your loaf cracks at an odd place, it is likely that the scoring was not deep enough or perhaps not long enough. Take note, and adjust next time.

Happy baking!