What can be achieved by properly scoring bread dough before baking?

Properly scoring bread dough before baking serves a critical function in controlling the expansion of the dough. When the surface of the dough is cut, it allows for controlled steam release during the baking process, which helps to manage how the bread expands in the oven. If the dough is not scored, it may expand unpredictably, leading to an uneven crust and possibly rupturing in undesirable locations.

The act of scoring also creates designated areas where the dough can expand more freely, ensuring a more uniform shape and a better overall texture in the finished loaf. This technique is particularly important for artisan breads that require specific shapes and crust characteristics.

While scoring can also create decorative patterns, its primary purpose is functional rather than aesthetic. Similarly, it does not prevent over-baking or enhance flavor absorption, as those aspects are influenced by different baking techniques and ingredients.