Linda, you can score any loaf to create that rustic effect-just be sure to make your cuts confidently after the final proof has completed, right before the dough goes into the oven. Keep in mind that some recipes tend to yield a more defined “ear” (the ridge of crust that forms as the bread bakes and the slash opens) such as baguette and batard recipes. Scoring is more important for free-form loaves to control the oven-spring and expansion of the dough; it’s not essential in sandwich loaves baked in loaf pans, but if you want to give your 100% whole wheat sandwich bread a rustic look, give it a try! Score with confidence for best results. Happy bread baking! Kye@KAF

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