Why does sourdough scoring vanish in the oven?" (The secret to deep, ear-popping cuts) 🌾✂️

You slice a gorgeous pattern into your loaf, pop it into a roaring hot Dutch oven, and pray for that dramatic, artisanal "ear."

But when you pull the lid off? The score marks have completely smoothed over or turned into a shallow, flat seam.

This is one of the most searched sourdough scoring frustrations, and it usually comes down to three hidden factors.

❌ The Top 3 Reasons Your Scores Disappear

1. Dough Is Too Warm/Soft: Warm, room-temperature dough loses its surface tension quickly. When you slice it, the dough drags, tears, and slumps right back together before it hits the heat.
2. Not Enough Steam Early On: Steam keeps the outer skin of the loaf soft and pliable during the first 20 minutes of baking. Without enough steam, the crust sets prematurely and seals the cut shut before the bread can expand.
3. The Angle of Your Blade: Cutting straight down (at a 90-degree angle) causes the dough to split open flat like a gorge rather than peeling back to form an ear.

💡 The 3-Step Fix for Picture-Perfect Cuts

• The Cold-Proof Advantage: Always score your dough straight out of the fridge. Cold dough holds its structure, allowing your lame or razor to glide through like butter.
• Hold the Blade at 45 Degrees: Angle your razor so it slides slightly under the top layer of skin. This creates a lip that peels back as the loaf expands.
• Max Out the Steam: Preheat your Dutch oven with the lid on for at least 45 minutes at 450°F–500°F (230°C–260°C). Throwing an ice cube under the parchment paper right before sealing the lid works wonders, too!

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