How do you pronounce lame bread tool?

Professional bakers use a tool called a lame (pronounced “LAHM”), which means “blade” in French.

Why is it called a bread lame?

A razor-like tool mounted on a handle, lame (pronounced “LAHM”) means “blade” in French. It’s used to score or slash bread right before it hits the oven. The reason for this is simple: The openings control the direction the dough expands during baking.

Why do you need a bread lame?

A lame is used to score (also called slashing or docking) bread just before the bread is placed in the oven. A slash on the loaf’s surface allows the dough to properly expand in the oven without tearing the skin or crust and also allows moisture to escape from the loaf.

What can I use instead of a lame?

Bakers’ lames are fairly inexpensive—a decent one will run less than 20 bucks. But you can also use a simple box cutter. A sharp kitchen knife can also work, but in general a razor blade will produce a better result.

How do you say lame dough?

This week’s mystery item is well known to commercial bakers, as well as to serious home bread bakers. It’s called a “lame” (pronounced ‘lahm’).

Which bread lame is the best?

• Best Overall: Baker of Seville Bread Lame.
• Runner-Up, Best Overall: Breadtopia Bread Lame.
• Best Budget: XoYo Bread Lame.
• Best for Sourdough: UPKOCH Bread Lame.
• Best for Gifting: Williams Sonoma Black Walnut Handle Bread Lame.
• Best Set: Rmolitty Bread Lame and Dough Scoring Knife Set.

How often should you change the blade on your bread lame?

A blade is at its best within the first 20 cuts. After this, it will deteriorate until it needs changing after around 40. If the blade is reversible the life can be doubled.

Why use a bread lame instead of a knife?

Slash and learn. You don’t need a specialty lame (French for “blade”) to make professional-level bread at home, but it certainly helps in creating those telltale slash marks. Lame blades can dull relatively quickly, so after slashing several loaves the blade won’t slice through the dough with tremendous ease.

Do you score bread before or after proofing?

Scoring is generally done after the bread’s finally rise and just before the loaves go in the oven. These intentional splits give the bread more room for their final rise in the oven without splitting the carefully closed seams. Slashing can also be done for purely decorative reasons.

What can I use if I don’t have bread lame?

Use A Pair of Scissors or Kitchen Shears. If you want to score bread without a lame, another option is to use a pair or scissors or kitchen shears. So, once your dough is fully proofed and ready to bake, get some scissors or kitchen shears and wash them well with soap and water.

Do you really need a bread lame?

You don’t need a specialty lame (French for “blade”) to make professional-level bread at home, but it certainly helps in creating those telltale slash marks. You need a truly razor-sharp edge to make a clean cut; even a sharp paring knife will drag as it moves through the wet dough.

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