Main Event

Next, fill your spray bottle with water and set it on your counter. We'll be using this to create steam inside our Dutch ovens. This will help our loaves rise and form thick, crunchy crusts.

Last, choose your weapon. In order to score your loaves —meaning slice open the tops before baking—

you’ll be wanting something very sharp, and preferably very thin as well.

The industry standard is to use razor blades and a lame (pronounced “laahm”), a double-sided blade designed specifically for the purpose of scoring bread. Alternatively, a box cutter with a fresh blade or a sharp paring knife will do the job. In a pinch, a serrated knife will work, but won’t offer as clean a line as a thin, straight blade will.