Welcome to your fourth and fifth lessons!
Today you’re getting two new videos that introduce scoring on curved surfaces and decorative botanical designs that bring real artistry to your sourdough.

Lesson 4 – Scoring the Boule: Four-Leaf Design

Round loaves require a whole new approach – the angles change, the motion shifts and depth control becomes even more important.

In this lesson, you’ll learn how to:

• Score a boule using both shallow and deeper cuts

• Create a clean, symmetrical four-leaf pattern

• Adjust blade angle and grip for curved dough surfaces

• Control tension and depth for precise, layered results

This design teaches you the fundamentals of scoring on curves – a key skill for artistic bread.

You're invited to watch and enjoy the video
 

Lesson 5 – Wheat Stalks & Scalloped Expansion Score

Now that you’ve mastered the foundations, it’s time to go botanical.

In this lesson, you'll explore two elegant patterns:

• Wheat stalk scoring
  Learn how spacing, angle, and rhythm bring natural movement to the design.

• Scalloped expansion cut
  A functional score that creates beautiful texture and flow on round or oval loaves.

You’ll also discover how:

• A sharper, more comfortable lame affects detail work

• Controlled micro-cuts add realism and balance

• Decorative scoring pairs with functional expansion cuts

These patterns bring both beauty and structure to your bake.

You're invited to watch and enjoy the video

What’s Coming Next?

In your next email, you’ll receive two new lessons that take scoring to a more advanced, artistic level.
We’ll explore simple 3D scoring that lifts the dough into beautiful shapes and sketch-to-score techniques that help you plan and execute more creative designs with confidence.

Your scoring journey is about to get even more exciting.