To make grooves or folds in dough?

Scoring is a common practice in baking bread and pastries. It involves making intentional cuts or grooves in the dough before baking. Here's why we do it:

* Control Expansion: Scoring helps control the direction and amount of expansion during baking. This ensures the bread rises evenly and doesn't crack or tear.

* Create Aesthetic Appeal: Scoring can create beautiful patterns on the surface of your bread, making it more visually appealing.

* Improve Crust Texture: Scoring allows steam to escape from the dough during baking, creating a crispier, more flavorful crust.

* Enhance Flavor Development: By allowing steam to escape, scoring can also promote even browning and enhance the overall flavor of the bread.

Here's how to score your dough:

1. Use a sharp blade: A sharp knife, razor blade, or scoring tool works best.

2. Cut into the dough with a light hand: Don't press too hard, just make shallow cuts.

3. Follow a specific pattern: There are many scoring patterns, from simple straight lines to intricate designs. Choose one that suits your style.

4. Score right before baking: Score the dough right before it goes into the oven to allow for the best expansion.

Some common scoring patterns include:

* Straight Lines: Simple and classic, often used for baguettes.

* Crosshatch: Creates a criss-cross pattern for added visual interest.

* Diagonal Lines: Creates a rustic, uneven look.

* Floral Patterns: More intricate designs for a special occasion.

Remember, scoring is an art form. Experiment with different patterns and techniques to find what works best for you and your baking creations.