![]() Cross Design – If you wish to create a cross design for your bread, use your bread lame to cut the center cross deeper than other slashes, which would let the center open in an impressive way.You can create amazing designs while scoring your bread dough, and few of them are as below: How to use Bread Lame for creating Artistic Patternsĭifferent cuts are great for different purposes like Chevron for Batard, slashes for Baguette, Polka or Swirl for Boule, etc. If you are making more cuts and decorative patterns, use the bread lame for shallow cuts to distribute the pressure evenly across the dough. While using a curved bread lame, hold it at about 30 to 45 degrees angle above your bread dough that helps in an upward formation of the flap. When you slash using a curved blade, the dough forms a flap, which rises upwards and then goes a little back when you bake your bread in the oven. Whenever you want your bread of loaf to have a raised area of the crust… use a curved bread lame. Keep your thumb on the bottom of the lame and slash the dough with a quick motion of your arm.Cold dough is easy to slash, and once you score your dough…bake it right away.Try making your cuts around ¼ inch deep at a 30-45 degree angle.Allow your dough to sit uncovered and flip it to create tension that will help you with scoring after final proofing.Change your blades regularly and make sure your bread lame has a sharp blade.A sticky and wet dough needs a shallow cut, and a dry and rough dough would need a deeper cut.Slash across the bread dough axis instead of scoring it across the loaf.Make confident and swift slashes gently without pressing down on the dough.Do a little practice or draw your pattern on the paper before using a bread lame on your dough.Wet the blade of your bread lame or oil it if you are working with sticky dough.There are few tips and tricks that would make the use of your bread lame efficient and easy, which are as below: You can also use bread lame before proofing for French Rye bread. So, bread lame is used just before you are going to put the bread in the oven for baking. Once one corner got dull or gunked up by dough, we could simply flip the. Straight blades that were exposed on both sides had an added advantage: they were also more convenient for users of either dexterity. We preferred models that exposed both sides of the blade, as these were easy for both righties and lefties to use. A Holder That Exposes Both Cutting Edges of the Blade: When scoring, we generally cut with the top corner of the blade.Some lames required fussy, finicky, or slightly risky tinkering to attach the blade we liked models that made the process simple, quick, and safe. Easy Blade Attachment/Removal: Because a lame’s blade is incredibly sharp, we prefer to handle it as little as possible when attaching it to or removing it from the holder, the better to avoid cutting ourselves.We tested a variety of lames on different types of bread doughs to see which features mattered. 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. The word “lame” (pronounced lahm) means blade in French, and indeed, a lame is basically a razor blade attached to a holder. But if you bake a lot of bread, it’s worth getting a dedicated tool called a lame, which can make the task easier and the results better-looking. You can score dough using any sharp blade a paring or even utility knife will do. But scoring is also decorative: Cutting lines, patterns, or shapes in the dough will give your finished loaf an attractive, professional-quality look. ![]() If you don’t score your dough, the loaf will develop odd ruptures and blowouts as the moisture inside it heats up. Scoring is first and foremost functional: It allows your bread to expand properly, in a predetermined way, as it bakes. When you’re making crusty white or sourdough bread, it’s important to score, or cut, the dough before baking. It’s a little tricky to attach and remove blades on this lame, but it provides unparalleled control for the most detailed designs. ![]() For the most intricate scoring, we also love the Wire Monkey UFO Bread Journey. Best of all, it can be adjusted so that the blade is either curved or straight, making it a great option for both simple and complex scoring alike. It’s a cinch to configure and can be held comfortably in different ways. Our all-around favorite lame is the Baker of Seville Artisan Bread Lame. They also make it easy to attach and remove blades. The best lames score bread dough nicely and are easy to use and grip in different ways.
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