#Lame bread knife how to
#Lame bread knife skin

If your basic skills are already proven and you’re ready to channel your creativity, make your mark with your very own signature score. Lame Bread Knife TheMix Shop Lame Bread Knife 12.95 58 Send a hint Add to Bag Flexible options available at checkout Description Your homemade breads will look like they came straight out of a traditional artisan bakehouse with just a quick flick of the baker’s lame bread dough scorer. For the perfectly fashioned slashes in the top of your boule or baguette. 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. The curved extra-sharp blade gets underneath your crust as you cut, allowing just the right shape of expansion for your bread as it bakes. If you’re a newcomer to this home bread making craze, cut your teeth trying out some classic decorative leaf patterns on baguettes, caraway rye loaves, or the everyday sourdough loaf recipe you’ll find on Cookidoo. Product information Description The tool French bakers use to slash loaves before baking.

#Lame bread knife skin

Making the perfect mark with your dough scorer allows the right amount of moisture to escape from your loaf, so it properly expands in the oven, without tearing the skin or crust. A lame is used to score (also called slashing or docking) bread just before the bread is placed in the oven. Fully risen dough will have more air pockets, making the surface of the loaf thinner and easier to score. A lame (/ l æ m, l e m /) is a double-sided blade that is used to slash the tops of bread loaves in baking. 1 / 3 Shape and rise the dough: Scoring should be done on fully-risen loaves after the dough has been shaped and allowed to rise.

#Lame bread knife how to

Modelled on the lame tool French bakers have used for centuries, with a thin and sharp curved blade and a long handle to give you ultimate cutting control, this is how to score sourdough bread like a pro. We sent eight bread lames to our product tester, who used each to score loaves of bread dough to determine which products are truly the best. Make the cuts at a 30- to 45-degree angle and make them about 1/4-inch deep. To create the traditional 'ear' shape, hold the lame at 30 against the doughs surface and cut about 5mm deep. If your dough is very sticky, wet the blade between cuts. Your homemade breads will look like they came straight out of a traditional artisan bakehouse with just a quick flick of the baker’s lame bread dough scorer. Gently score the dough without cutting too deeply or applying too much pressure.