Welcome to The Leviette Method.
Chapter 3: Preparing to Bake

Proofing & Scoring

Complete & Continue Next Lesson Learn More

What Is Proofing?

Proofing is the dough’s last rise before baking. After shaping, your loaf needs time to relax, expand, and develop its final character. It’s during this stage that tension settles, flavors deepen, and the structure stabilizes—readying itself for the heat of the oven.

Think of proofing as the dough’s final rest. A moment of calm before transformation.

Two Ways to Proof

1. Room Temperature Proof

  • Duration: 1 to 2 hours, depending on ambient warmth

  • Ideal when baking the same day

  • Dough should feel airy, soft, and slightly domed when ready

2. Cold Retard (Refrigerated Proofing)

  • Duration: 8 to 18 hours in the fridge

  • Slows fermentation, enhances flavor, and makes scoring easier

  • Recommended for beginners, as cold dough is easier to handle and slash cleanly

Leviétte recommends a cold proof overnight for your first few bakes—it’s more forgiving and builds a subtle complexity in the final loaf.

How to Tell When Your Dough Is Proofed

The Poke Test

  • Gently press your finger 1–2 cm into the dough

  • If the indentation springs back slowly but does not disappear completely, your dough is ready

  • If it springs back instantly, it’s underproofed

  • If it doesn’t spring back at all and deflates, it’s likely overproofed

What Is Scoring?

Scoring is the act of slashing the dough’s surface just before it goes into the oven. These cuts control where the loaf expands and create beautiful, expressive patterns on the crust.

Scoring is both functional and artistic—an invitation for the bread to open and rise with elegance.

Tools for Scoring

  • A lame (pronounced lahm) — a razor blade on a handle

  • Alternatively: a sharp razor blade or small knife

  • Optional: stencil, flour shaker, or blade for decorative flourishes

How to Score Effectively

Tips for Success

  • Score cold dough straight from the fridge

  • Hold your blade at a slight angle (about 30°)

  • Make clean, confident slashes—don’t hesitate

  • Deeper cuts (½ inch) for controlled expansion

  • Shallow cuts for decorative flair

Basic Scoring Pattern for Beginners

  • For a round boule: one long slash across the top, slightly off-center

  • For a batard: a long curved slash lengthwise, or a leaf pattern for visual interest

The direction and depth of your score influence how the loaf blooms—whether it opens upward in a dramatic ear or expands outward gently like petals.

Decorative Scoring (Optional)

Once you feel more confident, you can begin experimenting with designs:

  • Wheat stalks

  • Leaf patterns

  • Geometric cuts

  • Spiral scoring or crosshatch details

Lightly dusting the loaf with flour before scoring can help patterns stand out once baked.

A Note on Overproofing

If your dough feels slack, doesn’t resist your finger, or collapses when scored—it may be overproofed. It can still be baked, but may spread rather than rise. Don’t worry—each loaf is a learning moment.

The Poetry of the Blade

Scoring is the final personal gesture—the last imprint of your hand before the oven takes over. It’s precise, intimate, and expressive. Even a single confident slash tells a story.

In the end, your blade writes the last line. Let it speak with intention.

  • Use the poke test: gently press a floured finger into the dough. If the indentation springs back slowly but doesn’t disappear completely, your dough is ready. If it springs back instantly, it needs more time. If it collapses or feels overly soft, it may be overproofed.

  • Room temperature proofing is quicker (1–2 hours) and gives a milder flavor. Cold proofing, where the shaped dough rests in the fridge overnight, slows fermentation for more complex flavor and makes scoring easier. At Leviétte, we love a cold proof for both taste and control.

  • It was likely overproofed, meaning the gluten couldn’t hold any more gas and collapsed when disturbed. Next time, shorten the final proof or use slightly cooler temperatures. With practice, you’ll learn to spot the sweet spot.

  • Your Leviette sourdough kit includes a premium beechwood-handled bread lame and five replaceable razor blades—everything you need to make clean, confident cuts. A lame gives you better control and precision than a standard knife, especially when scoring cold dough straight from the fridge.

  • For functional scoring (to control expansion), aim for about ½ inch (1.25 cm) deep. Shallow decorative cuts can be lighter. Hold the blade at a slight angle and score with a quick, confident motion—hesitation can cause dragging or tearing.

  • You don’t have to, but a light dusting of flour can help scoring patterns stand out after baking. It also adds a rustic, artisan look—especially on round boules. Use a fine-mesh strainer for an even finish.