![]() ![]() Here is a video from King Arthur Flour on using a baker’s blade. Its stainless steel, easy to clean, and comes with a storage case to protect your tools (and. Language NotesĪ baker’s blade is also called by its French name, “lame”, which is pronounced “lahm.” Videos The Baker of Seville bread lame has both straight and curved blade options for the most exact scoring. The Secrets of the World-Famous Bread Bakery. The purpose of a bread lame is to slash - or score - the surface of the dough before its placed in the oven for cooking. As with most things concerning bread baking, the more you do it, the better you will become.” - Poilane, Apollonia. You can score whatever design you like into the top of your loaf… But no matter how you score the loaf, do it with confidence if you hesitate, the blade can catch and rip the dough instead of making a nice, neat cut. ![]() With its curved double-sided blade and handle, a lame makes scoring easy. If your dough is too supple or has overproofed, score lightly, barely marking it (in this case, the scoring is mainly for looks and has little to do with expansion). If your loaf is a little underproofed and could use a boost in the oven, score it more deeply. If your loaf is properly proofed, apply about the same pressure you would use to write on a piece of paper with a pen. How deep to score the dough depends on how the dough proofed. “Scoring the dough-slashing its top with a lame or razor blade just before baking-isn’t just for decoration it helps control the expansion of the loaf during baking and directs the cracking that would otherwise occur naturally. SubstitutesĮxacto knife, or a very sharp knife with a thin blade. Buy Brunswick Bakers Bread Lame with Wooden Handle - 19cm,Brunswick Bakers,Cooks Plus, cooksplus, kitchenware, home, hospitality supplies. A lame is used to score (also called slashing or docking) bread just before the bread is placed in the oven. There are also now other designs of cutting implements being sold labelled as baker’s blades. A lame (/lm, læm/) is a double-sided blade that is used to slash the tops of bread loaves in baking. Most come with a protective cover that goes on the blade in storage. To put a new blade in, you press the blade slightly at each end to curve it, then insert it into the blade-holder on the handle, then release the blade slowly. You detach the blade from the handle, and replace it with what looks like a stainless steel razor blade. Though not all baker’s blades allow the actual blade parts to be replaced, many do. The process of slashing it is called “docking” the loaf. In effect, by providing the cracks in advance, you are following the old “get in front of it and make it look like a parade” principle. ![]() The purpose of making the cuts is to allow steam to escape in “designated places” from the loaf while cooking, so that irregular cracks don’t form in the top of the loaf. The curve in the blade allows precision-shaped cuts to be made. The sharp, curved edge of the blade is what will put off any ideas of using this as a spatula. At the end of the handle is a broader metal blade, about 4 cm (1 ½ inches) long. It has a plastic handle, about 12 cm (5 inches) long. The classic design of one brings to mind a small rubber spatula. ![]()
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