What blade is best for scoring?

A double-edge razor blade in a lame handle works best. Change blades frequently—they dull quickly on dough.

How deep should I score?

About 1/4 to 1/2 inch. Too shallow and it does not open; too deep and you deflate the dough.

Why does my blade drag?

The blade may be dull, the angle too steep, or the dough surface wet. Try a new blade, shallower angle, and dry surface.

Poor Scoring

Baking

Scoring that does not open, drags, or looks ragged affects both appearance and oven spring. Proper blade angle, sharpness, and dough condition all play roles.

Try This Right Now

1The bread will still taste good—scoring is mostly aesthetic
2For next bake, use a sharper blade or new razor
3Practice on dough scraps before scoring the real loaf

Detailed Solutions

Improve Blade Technique

Moderate

Angle and motion matter.

Hold blade at 30-45 degrees to surface
Use swift, confident motion
Do not saw back and forth
One decisive cut is better than multiple hesitant ones

Score Cold Dough

Easy

Cold dough scores more cleanly.

Score immediately after removing from fridge
Cold dough is firmer and cuts cleaner
Blade drags less on cold surface
Work quickly before dough warms

Why This Happens

Poor scoring results from dull blades, wrong angle, hesitant cuts, over-proofed dough, or wet dough surface. Contributing factors include: Dull blade dragging instead of cutting, Blade angle too steep, Hesitant, sawing motion, Over-proofed dough that deflates when cut, Wet or sticky dough surface.

Prevention for Next Time

Use a fresh razor blade or sharp lame
Score cold dough straight from the refrigerator
Move swiftly and confidently—hesitation causes dragging
Flour or oil the blade if it sticks

Related Issues

Having other problems? Check out these related troubleshooting guides.

No Ear Blowout Flat Loaf Overproofed