Scoring a fougasse: think leaf, not slashes 🍃 Fougasse is scored before baking and the cuts are intentional. You’re not decorating, you’re guiding how the bread opens in the oven. A few things to keep in mind: • Use a pastry cutter or blade, not a knife • Cut decisively - hesitation seals back up • Follow a leaf pattern so the dough opens evenly • Leave enough gaps between cuts for expansion, so it opens up like a beautiful leaf Those openings aren’t just visual - they help the bread bake evenl