Scoring your bread dough can create pretty designs, but it can be tricky too. One big challenge is having the right tool. You really need a lame (which is a special knife) or a sharp knife. But many people use dull knives, and that can make cuts messy.

Common Problems:

• Uneven Cuts: If you don’t cut deep enough, your bread might not rise well in the oven. If you cut too deep, it can fall apart.
• Timing Issues: If you wait too long to score the dough, a crust might form, making it harder to cut neatly.

How to Improve:

• Practice: Keep using the right tools to get better at scoring your dough.
• Cutting Angle: Try to cut at a 30-degree angle for the best results.
• Score Right Before Baking: Cut the dough just before you put it in the oven for the best look and texture.

Even with these challenges, if you pay attention and practice, you can get really good at scoring. This will make your bread not only look nicer but also taste better!