Cutting or Scoring

A break on the side of the loaf is caused by continued rising after the crust is formed. To allow for this expansion, the tops of hard-crusted breads are cut before baking. Slashes are made on the top of the loaf with a baker’s lame (lahm; French for “blade,” a curved or straight razor blade attached to a handle) or other sharp knife or razor immediately before it is put into the oven, as shown in the figure. The pattern created by the cuts also contributes to the appearance of the bread.