![]() If the blade goes missing the whole batch gets scrapped. The blade comes out to slash, goes back in the tin and the tin goes back under the le creuset. 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. Bread Lame Scoring Knife Ever wonder how bakers achieve those beautiful designs in their loaves of bread They use a Lame to score the designs into the. I use a razor blade because, if you hold it right, it's rigid and doesn't drag - just use a protruding corner - (can't get a grip on lames), or a really cheap (and viciously sharp) Victorinox tomato knife, or, for heavy miche-type loaves and straight lines, a scaloped bread knife.Īs regards razor blades and safety - I have a little metal tin - only one blade is allowed to be in use and it lives in the tin and the tin lives under a minature le creuset in which I keep grain for decorating wholemeals. Gently score the dough without cutting too deeply or applying too much pressure. Don’t press down too hard, keep your movements light and swift, though the scoring should be deep enough so that the surface of the dough doesn’t bind back together when baking. ![]() The curved area of the blade edge will help form the flap of the dough. At the end of the day you find what suits you and the different doughs. Hold the blade at a 30 degree angle to the dough surface. There are a whole variety of doughs so one blade really isn't enough. There isn't really an answer to this question. Work out the line you are going to take, steady the dough with one hand and slash confidently with the other. See loaves below with the great expansion where the loaf was scored.Dan Lepard used to say, "slash like you're slashing a throat". SAINT GERMAIN Premium Hand Crafted Bread Lame for Dough Scoring Knife, Lame Bread Tool for Sourdough Bread Slashing with 10 Blades Included with Replacement with Authentic Leather Protector Cover. Score proofed bread dough just before baking to help control the expansion of your crusty artisan loaf as it. Riccle Bread Lame Slashing Tool, Dough Scoring Knife with 15 Razor Blades and Storage Cover. Slashing both reduces the unpredictability and increases the loaf’s ability to expand once it meets a hot oven (aiding the oven spring). Breadtopia Lame Precision Bread Scoring Tool. 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. 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. Pull the blade towards you while gliding the blade into the surface of the dough and continue to pull the blade through the length of the cut. ![]() This ensures the score doesn’t fuse back together when the dough expands in the oven. Here is a wee video to show you how to attach the razor blade onto your bread lame. Make sure to score deep enough, from 1/4 inch to 1/2 inch deep, erring on the later. These cuts controls where the loaf expands during baking. Scoring bread can be as simple as making a quick slice down the middle of a loaf, but advanced bakers often seize the opportunity to treat bread scoring as a way to decorate the blank slate of dough. 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.
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