Advanced Techniques
Sourdough Stencil and Scoring Art: Decorating Your Loaves
From wheat stalks to floral designs, here's how to turn the top of your loaf into edible art with stencils and scoring.
Sourdough scoring art combines a single deep "expansion" score (to direct oven spring) with shallow decorative cuts and optional flour stencils — the deep cut does the structural work while the shallow cuts and stencils create the design. The secret to clean designs is cold, firm dough and a very sharp blade.
Two kinds of scoring
| Score type | Purpose |
|---|---|
| Expansion score | One deep cut that controls where the loaf opens |
| Decorative score | Shallow cuts for design only |
Always include one functional expansion score. Without it, the loaf bursts and ruins your design. The decorative cuts are shallow so they stay defined without blowing out.
Techniques
Shallow decorative scoring
Use the corner of a razor or lame to draw shallow lines — wheat stalks, leaves, vines, geometric patterns. Keep these cuts shallow (just through the surface) so they don't compete with the expansion score.
Flour stencils
- Lightly dust the proofed loaf with flour (rice flour shows up white and crisp).
- Lay a stencil (paper cutout or commercial stencil) on top.
- Dust again, then lift the stencil straight up.
- The flour pattern bakes into a contrasting design.
You can combine a stencil with scoring around it.
Keys to clean designs
| Key | Why |
|---|---|
| Cold dough | Firm surface holds detail |
| Very sharp blade | Clean cuts, no dragging |
| Confident strokes | Hesitation tears |
| Shallow decorative cuts | Stay defined |
| One deep expansion cut | Controls the spring |
Frequently asked questions
Why do my decorative cuts disappear when baked?
They opened too much (cut too deep) or the loaf expanded through them. Keep decorative cuts shallow and add a deeper expansion score elsewhere.
What flour is best for stencils?
Rice flour gives the cleanest, whitest contrast and doesn't absorb into the crust as fast.
Does scoring art affect taste?
No — it's purely visual. The expansion score still matters for structure.
Beautiful scoring starts with a well-proofed, cold loaf. SourdoughAI times your proof and cold retard so the dough is firm and ready to decorate.