Gold Scissors & Twine

Score Your Sourdough Like a Pro — With Blades That Actually Cut

Scoring sourdough isn't just decorative. That cut controls where your bread expands in the oven, creates the dramatic "ear" along the score line, and lets gas escape in a controlled way for a better crumb structure. A dull or imprecise blade doesn't just ruin the look — it drags and tears the dough, deflating it before it even hits the heat.

Our Gold Scissors & Butcher's Twine Set gives you razor-sharp, precision control for both functional scoring and decorative loaf artistry.

What's Included

• Gold-tone bread scissors — razor-sharp blades designed for clean, confident cuts through cold, firm sourdough dough
• Butcher's twine — food-safe, sturdy twine for creating intricate scoring patterns, tying shaped loaves, and decorative bread presentation

Scissors vs. Traditional Bread Lame — Which Is Right for You?

Many bakers keep both on hand — scissors for decorative work, a lame for simple scored loaves.

What You Can Create With This Set

• Ear cuts — a single offset snip that creates the signature raised "ear" on a batard or boule
• Petal and leaf patterns — a series of snips arranged outward from the center of a boule for a flower-like design
• Wheat stalk scoring — use the scissors for the snips and twine to create the stalk impression before baking
• Tied loaves — wrap shaped dough with butcher's twine before proofing to create deep, rustic scoring channels
• Presentation baking — finish with a stencil and flour duster for a showstopper loaf worthy of gifting

Tips for Getting a Clean Score

• Score cold dough — straight from the fridge, never at room temperature; cold dough holds its shape and cuts cleanly
• Use a confident, single motion — hesitant cuts create jagged edges; commit to each snip
• Dust lightly with rice flour — if the dough is sticky on top, a light dusting of rice flour helps the blade glide
• Work fast — from banneton to Dutch oven in under 60 seconds to preserve oven spring

Frequently Asked Questions

Can I use these scissors for batard scoring too, or just boules?
Both. The scissors work on any loaf shape. For a classic batard ear, make one angled snip down the length of the loaf at a 30–45° angle. For boules, snip outward from the center for decorative petal designs or make a ring of snips around the equator for a crown effect.

How do I keep the blades sharp?
Hand wash and dry immediately after use — sourdough dough is acidic and can dull blades faster if left wet. Avoid the dishwasher for the scissors. Occasional light honing with a ceramic rod will maintain the edge.

What is butcher's twine used for in sourdough baking?
Butcher's twine can be wrapped around shaped dough before the final proof to create defined score channels — when removed before baking, it leaves deep, distinct indentations that open dramatically in the oven. It's also used to tie decorative loaf shapes and for rustic bread presentation and gifting.

Is the gold finish food-safe?
The gold-tone finish is on the handle and body of the scissors. The blades themselves are stainless steel and food-safe. The gold portion does not come into direct contact with food during normal use.

Complete Your Scoring Setup

• UFO Bread Lame — for long sweeping scores and a classic ear cut on country loaves
• Sourdough Stencil — add a flour-dusted logo or design to your finished, scored loaf before baking
• Sourdough Accessory Kit — includes these scissors plus a bread sling, bowl cover, stencil, and flour duster in one bundle