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Scoring the surface of the dough will guide its natural tendency to expand. A score can be straightforward or more ornate. For most of the loaves in this book, I use a single straight score (A).

Working quickly, insert the tip of a single-edge razor blade (see Equipment) into the center of one end of the dough on an angle. Run it across the surface loaf. Make a single straight cut, about ΒΌ inch deep.

As you get more proficient you may want to try other decorative scores (B–D).