Step 1

Shape and rise the dough: Scoring should be done on fully risen loaves after the dough has been shaped and allowed to rise. Fully risen dough will have more air pockets, making the surface of the loaf thinner and easier to score.

Step 2

Score the top of each loaf: Use a sharp knife, razor blade, or bread lame to quickly score the surface of the loaves. Slash each baguette at a 45-degree angle 4 to 5 times along the loaf's axis.

Step 3

Bake the loaves: Bake the loaves according to the recipe's directions immediately after scoring.