When I started baking bread, I experimented with all sorts of ways to score the bread. By scoring the bread, you give the yeast cells space to create volume. If you don’t, the bread will crack at the weakest points. Scoring is also used as decoration, from a simple wheat stalk to mathematically elaborate patterns. You often see a long straight cut at the top of the bread and then possibly some decoration to the left and right of it.

At first, I copied the wheat stalk, but then I realized that’s pretty weird on a gluten-free bread. So I started looking for alternatives, just by scoring many breads in different kind of ways. That resulted in a pattern that is both functional and decorative. You could see it as many s’s connected to each other, so I called it #sss: Sourdough Stereo Scoring.

Around the world bakers started copying my scoring pattern and used the hashtag #ricracscore. Ric rac tape is a flat piece of braided edging in the shape of a zigzag and was very popular in the 1970s. So that’s a great way of calling it too.

What you see on the picture above is in fact a failure. Scored areas should be level with the rest of the crust. If those aren’t, the baker (me, oops) has not been paying attention to the development of the dough or was not in control of the baking process. A perfectly scored loaf is pretty to look at, but it’s much more a functional technique that should match how your dough has fermented. It’s also a craft with which you control the shape of your bread and even what your crumb will look like. Start taking scoring your gf dough very seriously and have fun creating your own pattern!
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