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Scoring
Bread is prepared for the oven by making incisions called "scores"
on the surface of each loaf, which allows it to expand in the oven.
The gases produced also begin to expand as they are heated. This causes the loaves to
"spring" in the oven. The degree of spring is determined by the quality of the
fermentation and
forming. Scoring allows a loaf to spring evenly and completely, contributing not only to its
flavor and texture, but also to its visual appeal. Grand Central bakers must subtly adjust the
depth and length of their scores to accommodate specific characteristics developed in each loaf.
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SEATTLE: 206.768.0320 PORTLAND: 503.232.0575 EMAIL: info@grandcentralbakery.com
copyright 2001 Grand Central Baking Company
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