Scoring troubleshooting
Why sourdough does not open or form an ear
An ear depends on fermentation, shaping, dough temperature, steam and the score working together. Treat the bake as evidence: first identify where the loaf expanded, then change one variable on the next loaf.
Start with what happened
| Bake result | Check first | Next experiment |
|---|---|---|
| The score sealed and the loaf stayed low | Over-proofing, weak dough or a slow/shallow cut | Score immediately before baking and compare a slightly shorter final proof. |
| The loaf burst at the side or base | The intended score did not provide enough expansion | Make one clear main score and confirm adequate early steam. |
| The score opened evenly but made no flap | Blade orientation and surface tension | Try a shallower blade angle while keeping the line decisive. |
| The loaf had little oven spring anywhere | Fermentation and dough strength before scoring | Fix fermentation/shaping before chasing a decorative ear. |
Blade-angle visual
More upright
Blade: |
Encourages a direct opening and is useful for many decorative cuts.
Shallower to the surface
Blade: /
Can leave a flap that lifts into an ear when the dough and bake are ready for it.
Control the test
- Use the same recipe and loaf shape for comparison.
- Score immediately before loading the oven.
- Use one committed motion instead of sawing repeatedly.
- Keep decorative cuts shallower than the main expansion score.
- Record proof time, dough temperature and result.
Razor blades are extremely sharp. Stabilize the loaf, keep fingers out of the blade path, and cover, remove and dispose of blades safely.
Keep learning: Banneton guide · Scoring guide · Kit comparison · Shop baking tools