Lesson 1 – Scoring Starts Before the Blade

Welcome to your first lesson!
Before we even touch the blade, great scoring begins with great dough.
In this video, you’ll discover the three elements that determine whether your score will open beautifully or stay flat:

Proper shaping: How to create structure that supports an even, controlled bloom.

Fermentation timing: Why an under - or over-proofed dough affects the opening of your cuts.

Surface tension: The key to getting sharp, clean lines that lift in the oven.

This lesson sets the foundation for all the scoring patterns you’ll learn next.

You're invited to watch and enjoy the video

What’s Coming Next?

In your next email, you’ll receive two new scoring patterns perfect for everyday sourdough and weekend bakes.

Stay sharp – the fun is just getting started.