Scoring Rye Breads

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How to Bake Sourdough Bread: Fermentation, Starters & Recipes

Published 2025

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Scoring proofed breads before baking gives them designated areas in which to release steam and CO2 during oven spring. As in most crafts, a functional technique like this provides the craftsperson opportunity to display personal style.

For example and compared to the French versions, German Ryes have more score marks. They are spaced closer together and generally form a 25-degree angle to the horizontal. French score marks, as seen on a Baguette, are more acute and form a 75-degree angle. (HTBB, p 358–9)

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Appendices

Appendix 1: References from How To Bake Bread: The Five Families of Bread®

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