Bread Scoring & Steam Guide Calculator
Get a steaming time, score count, depth and blade angle tuned to your loaf weight, hydration and shape for a bold ear and open oven spring.
How it works
Steam (min) = clamp(loaf g ÷ 70, 8, 20) · Depth: 1.2 cm below 68% hydration, 0.8 cm at 68–78%, 0.5 cm above · Baguette blade ≈ 25°, others ≈ 40°
Steam keeps the crust soft during the first minutes so the loaf can expand ("oven spring") before it sets; a heavier loaf holds more moisture and benefits from a longer steam, after which you vent to crisp the crust. Scoring gives that expansion a controlled place to open — a shallow slash at a low angle on a stiffer dough lifts a dramatic "ear," while very wet doughs need shallower cuts so they do not deflate. These are practical starting points, not exact rules; adjust to your oven and flour.
Worked example
A 900 g batard at 72% hydration: steam ≈ 900 ÷ 70 ≈ 13 minutes, then vent. It gets 3 diagonal cuts about 0.8 cm deep, with the blade held near 40° to raise an ear along each slash.
Frequently asked questions
How do I create steam in a home oven?
Bake inside a preheated Dutch oven with the lid on for the steam phase, or place a metal tray on the oven floor and pour boiling water into it as you load the loaf, then remove it when the steam phase ends.
Why is my ear not opening?
Usually the cut is too deep, too vertical, or the dough is over-proofed. Try a shallower slash held at a low angle so the blade undercuts a flap of dough, and score a slightly less proofed loaf.
When should I stop steaming?
After the loaf has finished expanding — typically the first 10–20 minutes. Venting the steam then lets the crust dry, brown and turn crisp for the rest of the bake.
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This calculator is for educational purposes. Double-check important results before acting on them.