What does the term ‘scoring’ refer to in bread-making?

The term ‘scoring’ in bread-making refers to the practice of making shallow cuts on the surface of the dough before baking. This technique serves several purposes: it allows for controlled expansion of the bread as it bakes, preventing it from bursting unpredictably and helps define the shape of the finished loaf. Additionally, the cuts can create an aesthetically pleasing appearance, adding texture and character to the crust.

Choosing this method appropriately is important because it ensures that the dough expands in a way that contributes to the desired texture and structure of the bread. Effective scoring can also enhance the crust's development during baking, leading to a better overall product.