#artisan

Professional bread scoring using lame (razor blade). Patterns: 1. Single Slash (bâtard): 45-degree angle, 1/2 inch deep, swift motion. 2. Cross Score (boule): two perpendicular cuts. 3. Leaf Pattern: multiple curved cuts. 4. Wheat Stalk: S-curve with diagonal cuts. Technique: hold lame at 30-45 degree angle for ear formation. Score just before baking. Dust with rice flour for contrast. Explain steam's role in oven spring and crust formation. Proper depth ensures predictable expansion.