Sourdough Cracking on the Side? Score and Proof Fixes

Short answer: when sourdough cracks on the side, the gas had nowhere to go through your scoring pattern. Either score deeper, score in more places, or proof slightly longer.

What "side cracking" looks like

You pull a beautiful loaf out of the oven and notice a 4-inch tear on the side, often near the bottom. The score on top barely opened. The loaf rose but the expansion went sideways instead of up.

This is fixable in one or two bakes.

Why it happens

Three causes, in order of likelihood:

1. Scoring too shallow — the score didn't open, so gas escaped through the weakest part of the crust
2. Underproofed dough — strong gluten + lots of residual gas → explosive expansion
3. Loaf positioned poorly in basket — fold side up, weak seam released

1. Score deeper

A score should be 1–1.5cm deep on a 75% hydration boule. Most home bakers under-score because they're afraid of cutting through.

A deeper score:

• Creates a clear path for expansion
• Forms an ear (the lifted crust at the score edge)
• Prevents random side blowouts

Hold your blade at a 30° angle and cut decisively.

2. Multiple scores

A single score down the middle puts all the expansion pressure in one place. If that score doesn't open enough, the side blows out.

For higher-hydration or denser dough:

• One main score (deep, off-center)
• Two or three smaller "ear" scores parallel
• Or a wheat-stalk pattern (multiple short cuts)

More score = more expansion paths = less side cracking.

3. Check your proof

Underproofed dough has more gas to release in the oven. If the dough was rushed:

• Big oven spring
• Big pressure on the crust
• Side blowouts likely

Proof until the dough passes the finger-dent test:

• Press lightly with one finger
• Dent should spring back slowly, not snap back

If the dent snaps back fast, proof another 30–60 minutes.

4. Seam orientation

When you shape, the seam goes down (in the basket) so the smooth side faces up. The seam is the weakest part of the crust — if the dough flips and bakes seam-up, side blowouts are common.

When loading:

• Flip the basket so the seam is down on parchment
• The smooth side faces up to receive scores

5. Score angle

A 30° blade angle creates an ear — a flap of crust that lifts during baking. A 90° straight-down score barely opens.

6. Steam is critical

Steam keeps the crust flexible long enough to expand at the score. Without steam:

• Crust sets in 3 minutes
• Score can't open further
• Pressure escapes through weak spots → side cracks

For Dutch oven: lid traps natural steam (no extra needed). For sheet pan: steam tray + lava rocks + boiling water.

A side-crack-proof bake

Conditions that almost never side-crack:

• 75% hydration bread flour dough
• Bulk to 60% rise at 75°F
• Cold retard 12 hours
• Bake out of basket onto parchment, seam down
• Score one main 2-inch-deep cut at 30° angle, off-center
• Two small "ear" scores parallel
• Dutch oven preheated 60 min at 500°F
• Drop to 475°F when loading
• 20 min covered, 22 min uncovered

If this loaf side-cracks, your scoring is the variable to adjust.

A scoring checklist

Before you cut:

• Is the blade sharp? (Razor blade or lame)
• Is the dough cold? (Easier to score cleanly)
• Is the angle 30°? (Not vertical)
• Is the depth 1–1.5cm? (Not 5mm)
• Is there a primary score plus secondary?

Five yes answers = no side cracks.

When side cracks are aesthetic

Some loaves intentionally crack — the rustic European look. Bakers in Vermont and France often skip scoring entirely and let the natural cracks speak.

If you want this look:

• Don't score
• Underproof slightly
• Bake hot
• Let the cracks be the design

But this is intentional. If you want a clean ear and a closed flank, deep precise scoring is the way.

Why your scoring changes the bread

A deep, clean score isn't decorative — it directs how the loaf expands. Two loaves with identical dough but different scoring patterns will have different crumb structures, ear shapes, and overall heights.

If you've been ignoring scoring as "the artsy part," try one bake with deliberate, deep, multi-cut scoring. The improvement in shape and even crumb will be obvious.