![]() ![]() Bread lame vs knife – what’s the difference? It’s also advised to prove your bread in a banneton beforehand to allow the skin of the dough to dry out just enough. Making the cuts rapidly will help to prevent the lame from sticking to the bread. You can also score batards using the same method. If you make baguettes, you should make about three diagonal cuts, starting each new cut three-quarters of the way below the one before. It is up to you how elaborate or simple you make the patterns. Your blade should be held at a 45-degree angle, and you should quickly slice your dough at the top.ĭecorative patterns can be drawn on balls of dough used to make bread rolls. How to use a lame bread slashing tool to score your dough With a curved blade, you can create a prominent ear on top of a loaf, or you can use it to make multiple small slashes and ears on the surface, like those on a baguette. Shallow cutting is recommended for more intricate designs like flowers or leaves, which can be achieved with a straight blade. As a result, the crust will be more crunchy. The cuts you create will allow the dough to open smoothly instead of creating an ear (a raised ridge of crust) when the lame is held perpendicularly. The knife's edge must be razor-sharp, otherwise it will drag as it passes over the bread’s surface. There are two different kinds of lame – the straight-edged and curved variants. You’ll experience cleaner scores, higher rises and superior results using this relatively inexpensive tool. A specialty knife may not be required to make professional-level bread at home, but it certainly helps to create those distinctive markings. While these tools were once exclusively used by professional bakers, they’ve since become more mainstream and used by bakers of all abilities to get the perfect loaf of bread. This is used when scoring or cutting dough to control its expansion during the baking process. The lame (which is French for ‘blade’) is typically a long, thin stick that holds a double-edged metal razor. We’re here to tell you how – all by using a simple baker’s tool. You might be wondering how to achieve this effect yourself at home. Many bakers even regard the scoring process as their signature – as you would find on a work of art. While this process is essential, it’s also a way to give the loaf more of a handcrafted, artisan look. A loaf that has not been scored will crack in the places you least expect (as the air is trying to escape). While heating, the air inside expands and causes the bread to rise. If you do not cut the dough, it will remain small and blow out on its side as a result. This expansion can be controlled by scoring.Ī score will prevent the loaf from breaking and gives it an extra boost. Then, once it’s placed into the oven, the dough rapidly expands. Scoring is the process of slicing into the surface of the dough, therefore creating a slash. Have you ever wondered how the loaves and rolls at your local bakery get those gorgeous lines and patterns across their crust?
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