Techniques › Baking and pastry
Scoring
Intermediate Baking and pastry
Scoring is cutting shallow slashes into the surface of bread dough, meat fat or fish skin.
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How do you do it?
- Use a very sharp knife or razor, one quick confident stroke, about ¼ inch deep.
Why does it work?
On bread it controls where it bursts open; on fat or skin it helps fat render and stops curling.
What are the common mistakes?
- Sawing slowly — it drags and tears.
Still stuck? Watch someone do it on YouTube.
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