Scoring is the final step before your sourdough hits the oven — and the one that gives it that signature bakery look. A bread lame makes clean, controlled cuts that help your loaf rise properly. Here's how to use one like a pro.
What is a bread lame?
A lame (pronounced "lahm") is a handle fitted with a razor-sharp blade, used to slash the surface of dough before baking. Those cuts control where the loaf expands, preventing random bursting and giving you a beautiful "ear."
How to score sourdough step by step
- Work with cold dough straight from the fridge — it's firmer and easier to score.
- Hold the lame at roughly a 30° angle to the surface.
- Make one confident, swift cut about 0.5 cm deep for the main score.
- Add shallow decorative cuts if you like, working quickly so the dough doesn't drag.
Tips for clean scores
- Keep the blade sharp — swap it as soon as it drags.
- Lightly flour the surface to make patterns pop.
- One smooth motion beats slow sawing.
Ready to upgrade your scoring? Our Artisan Lame + 5 Blades is part of the full sourdough baking tools collection.
Frequently asked questions
How deep should I score sourdough?
About 0.5 cm (¼ inch) for the main cut, and shallower for decorative scoring.
Why does my dough drag when I score it?
Usually a dull blade or warm, sticky dough. Use a fresh blade and score cold dough straight from the fridge.
What angle should I hold a bread lame?
Around 30° to the surface for a classic "ear," or straight down for simple decorative cuts.