A lame is used to score bread just before the bread is placed in. See loaves below with the great expansion where the loaf was scored. A Lame (pronounced LAHM, meaning blade in French) is typically a long thin stick made to hold a metal razor used to cut, or score, bread dough to help control the expansion of the loaf as it bakes. A lame is a double-sided blade that is used to slash the tops of bread loaves in baking. This is used when scoring or cutting dough to control its expansion during the baking process. Slashing both reduces the unpredictability and increases the loaf’s ability to expand once it meets a hot oven (aiding the oven spring). The lame (which is French for ‘blade’) is typically a long, thin stick that holds a double-edged metal razor. More importantly, however, slashing is used to help a bread expand in the oven without exploding, cracking, or creating unsightly bulges. First, it can be used as a decorative element on breads, to create a signature look, or to create a design to help bakers of many loaves to tell one from the other. To create the traditional 'ear' shape, hold the lame at 30 against the doughs surface and cut about 5mm deep. A baker’s lame is an essential tool for any bread baker wanting to make professional-looking bread. It is sharp, lightweight and less likely to drag on the surface of the dough. If your dough is very sticky, wet the blade between cuts. These specialist bread knives are made from a thin scalpel razor blade. Slashing or scoring a loaf of bread: This refers to cutting the outside of the dough with a very sharp razor (called lame) just before it goes in the oven. Zash Of London® Bread Lame, Bread Bakers Cutter slashing Tool, Bread Bakers Lame Slashing Tool, Bread Lame Scoring Tool with Wooden Handle, Dough Making Razor, Bakeware for DIY Bread Dough Kitchen 93 1 offer from £8.99 8 Chef Aid Stainless Steel Bread Knife with Soft Grip Handle, 8 Inch 337 3 offers from £8. Gently score the dough without cutting too deeply or applying too much pressure.
#LAME BREAD KNIFE HOW TO#
Here is a wee video to show you how to attach the razor blade onto your bread lame.
These cuts controls where the loaf expands during baking. This particular type of razor blade is much thinner and sharper than any other blade you might use, so it slices through sticky dough far more nimbly, dragging less and creating cleaner, more well-defined lines. Once your loaf is scored, bake it right away. The word lame (pronounced lahm) means blade in French, and indeed, a lame is basically a razor blade attached to a holder. Cold dough is easier to score, so chill it before scoring. A lame, pronounced "LAHM" (French for "blade), is a great tool for scoring bread just before it goes into the oven.Īttractive patterns can be created as well as deep and precise cuts. Wet your blade with water or spray it with oil so that you get smooth cuts rather than ragged ones, mainly if the dough is sticky.
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