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#Best bread scoring lame how to#
#Best bread scoring lame crack#

Each bread lame comes with a new razor blade. Each bread lame is unique in it's own way and you can see how we swing the lames around on our instagram and youtube channels. We have sold the bread lames world wide and they are used by both home bakers and professionals. Never soak the bread lame in water or clean it in the dishwasher. If you want to take good care of your scoring knife, then you can add a thin layer of cooking oil - such as olive oil or rapeseed oil.

Some bakers also love to make artistic work with their bread scoring. But remember all four corners can be used in this design.Ī bread lame is used to score sourdough bread, to create a nice and controlled oven spring on your bread. Once the blade becomes dull it's easy to change it into a fresh one. The sharp blade can be tucked away and hidden. We wanted to make a tool that was beautiful, functional and safe to use. The bread lames are locally produced by our friend Jan Andersen the woodworker. Take your bread skills to the next level with scoring the next time you’re feeling particularly inspired.A selection of our handmade bread lames also known as scoring knives. It’s pretty incredible that just a few humble ingredients-flour, water, and yeast-can create culinary art. Notice his swift, authoritative slashes-these take some time and practice.

#Best bread scoring lame how to#

In this excellent video from King Arthur Flour, baker Martin Philip demonstrates how to score a baguette properly. Don’t let it sit out after scoring, as it might start to deflate and lose its structure.

Score your dough right before you put it in the oven.

Use your arm to make swift slashes, rather than using your wrist.

Again, there’s no need to push down hard to achieve this depth.

Your blade should go about a 1/2 inch deep when scoring to ensure your bread doesn’t fuse back together.

Let your sharp blade do the work, as your slashes move through the dough swiftly, without having to push down.

It includes 10 extra blades, a blade cover, and a wooden storage box. Here’s a beautifully crafted kit to get you started.

Change your lame blade often to ensure a swift and easy slash.Don’t be nervous, just do it! Scoring dough should be a quick, smooth cutting motion to ensure the blade doesn’t drag through.

Before you cut, make sure you have an idea of what you want to do, and position the dough so that cutting away or inward is comfortable.

The way you position the loaf in front of you can either make the task of scoring easier or more challenging.

Now that you know a little more about scoring, and the fancy tool used to create those pretty slashes, are you inspired to give it a shot? If so, here are some more tips: Let’s take a look at some tips that will help you do it perfectly. While using a blade to slice the top of bread might sound simple, after spending hours crafting, kneading, and rising, you want to make sure you do that final step correctly.

Curved blade: Helps create a pronounced ear on top of a loaf, or you can use it to produce multiple small slashes (and ears), like those on the surface of a baguette.

If you hold it perpendicularly, it will create cuts that help the dough open smoothly, rather than peeling back to form an ear (a raised ridge of crust).

Straight blade: Best for decorative features and creating more shallow cuts for more elaborate designs, like leaves and wheat stalks.The razor on the end can be either straight or curved, and each function in the following different ways: No matter what you're looking for, chances are Amazon has it in stock. The first reason Amazon is the best place to buy the best bread lame is because of the wide selection of items that are available. A wide selection of products to choose from. Lame (pronounced LAHM) is French for “blade.” It’s a long, thin tool with a razor at the end used for scoring bread dough to help control expansion. Here are 10 reasons why Amazon is the best place to find the best bread lame for your needs. In addition to guiding a dough’s expansion and rising process, slashing and scoring also allows a baker to add his or her “signature” to the final product. By scoring or slashing it yourself, you can direct the rapid expansion and create little works of art. That’s why, rather than allowing the dough to tear on its own, most bakers use a lame to score it and create their own weak point.

#Best bread scoring lame crack#

In turn, it will crack open along the weakest surface spots. As gasses are quickly produced in a loaf, the dough naturally springs up. When bread dough is placed in an intensely hot oven, it begins to rise (and bake) rapidly. Aside from striking beauty, scoring the dough controls the way gas escapes from your bread. Whether a baker adds a single slash or creates an elaborate design, scoring bread dough is a way for an artist to make his or her mark. A soft, warm loaf of bread with gorgeous score marks is aesthetically pleasing, but those slashes offer more than beauty.