Scoring prevents the loaf from bursting unpredictably during baking and creates visually appealing designs. When dough heats up, fermentation gases expand. Without scoring this pressure leads to a weak spot exploding. Scoring provides a controlled outlet. A lame (pronounced lahm) is a specialized blade designed for scoring. Hold at a 45-degree angle, cut about 1/4 to 1/2 inch deep. Before scoring, lightly flour the surface to prevent sticking. Classic patterns: The Single Slash — one long slash down the center for even expansion and a dramatic rustic look. The X — two intersecting slashes, balanced, well-suited for round loaves. Parallel Lines — series of parallel slashes across the loaf, organized look. The Ear — deep angled cut creating a flap of dough that rises and curls back during baking, forming a distinctive ear. Requires a confident swift movement. Beyond the basics: use combination of shallow and deeper cuts. Shallow cuts define outlines, deeper cuts allow expansion and create dimension. A curved lame helps with flowing lines and intricate details. Draw your design lightly on the dough surface with a toothpick before scoring. Troubleshooting: dough sticking to lame — insufficient flour or dull blade; cuts closing up during baking — lack of tension in dough or cuts not deep enough; uneven expansion — inconsistent scoring depths or uneven oven temperature.