Bread Scoring Quiz: Test Your Culinary Knowledge!

📚 Quick Study Guide

• 🔪 Purpose of Scoring: Controls expansion during baking, prevents cracking, and creates visually appealing loaves.
• 📐 Angle Matters: Deeper scores at a steeper angle encourage greater oven spring. Shallower scores at a more acute angle create a flatter, wider loaf.
• ✨ Common Scoring Patterns: Includes single slash, cross, wheat stalk, checkerboard, and decorative patterns.
• 🌡️ Timing is Key: Score the loaf immediately before baking for best results. Over-proofed dough is more difficult to score cleanly.
• 🌱 Impact on Crumb: Proper scoring directs the expansion of gases, influencing the crumb structure.
• 🧪 Tools of the Trade: Common tools include lame (razor blade), sharp knife, and scissors.
• 💡 Factors Affecting Scoring: Dough hydration, gluten development, and proofing level all affect how the dough responds to scoring.

Practice Quiz

1. Which of the following is the PRIMARY purpose of scoring bread?

   1. A. To add flavor to the crust.
   2. B. To control the expansion of the dough during baking.
   3. C. To make the bread easier to slice.
   4. D. To prevent the bread from burning.

2. What tool is most commonly used for scoring bread?

   1. A. A butter knife
   2. B. A serrated knife
   3. C. A lame (razor blade)
   4. D. A pizza cutter

3. A deep score at a steep angle is MOST likely to result in:

   1. A. A flatter loaf with minimal oven spring.
   2. B. A tall loaf with significant oven spring.
   3. C. A loaf that cracks randomly.
   4. D. A loaf with a very dense crumb.

4. When is the BEST time to score a loaf of bread?

   1. A. Immediately after mixing the dough.
   2. B. After the first proofing.
   3. C. Immediately before baking.
   4. D. Halfway through the baking process.

5. Which of the following factors does NOT significantly affect how dough responds to scoring?

   1. A. Dough hydration
   2. B. Gluten development
   3. C. Proofing level
   4. D. The color of the baking pan

6. What impact does proper scoring have on the bread's crumb?

   1. A. It makes the crumb more dense.
   2. B. It makes the crumb more chewy.
   3. C. It directs the expansion of gases, influencing crumb structure.
   4. D. It has no impact on the crumb.

7. What might happen if you score bread that is significantly over-proofed?

   1. A. The score will close up during baking.
   2. B. The bread will explode in the oven.
   3. C. The bread will have an overly sour taste.
   4. D. It will be easier to score cleanly.