One fan raved: “I have gone through several Bread Lames over the years. This lame is dishwasher-safe, and comes with a storage box for safe keeping. When the screw is tightened, it forces the razor to curve, and when the screw is slightly loosened, the blade straightens again. This one can be used as both a straight and curved lame, making it one of the most versatile options on our list. The handle is compatible with any standard double-edged razor blades. The blade is secured with a large, easy-to-turn screw, and you also get two replacement blades. This 100% stainless steel bread lame from Baker of Seville is versatile, affordable, and easy to use. If you're ready to score the perfect bread score, check out our list of the best bread lames below. Whichever type of lame you choose, the blade will be incredibly sharp, so it's important to get one that comes with a case or cover for secure storage. Straight razors are used to make shallow cuts for more decorative designs. Curved lames are great for beginners because they make the deep cuts needed for an even rise. The lame blade comes in two varieties: straight and curved. Note that while wood handles offer a good grip, they are rarely dishwasher-friendly. The handles can be made from a variety of materials, including stainless steel, plastic, or wood. The best lames have easy to replace razors, often because they are compatible with standard razor blades. Bread lames with elongated handles are easy to grip and highly versatile, while those with rounded handles offer a little more precision, since you're holding them closer to the blade.īread lames are usually made with stainless steel blades, which are super sharp and durable. By scoring your dough, you control where that weak area is, so you can bake a beautiful and even loaf. As bread rises in the oven, it will break through the weakest part of the dough. Most bread lames are simply razor blades attached to handles, so you can score your dough before it goes into the oven, ensuring an even rise. The best bread lames have comfortable handles and sharp razor blades that can be easily replaced and safely stored. If you want to make asymmetrical patters, you’ll want to ensure that the depths add up to being equal.While all homemade bread is good bread, tools like a bread lame (pronounced "lahm") - the thing you use to score the top of a loaf before it goes into the oven - can take it from good to great. Scoring and scoring patterns are normally symmetrical.The angle of your score should be between 22°-45°.The depth of your slash should be 1/8” – 1⁄4” / 3-6mm.Set the tempo at 120 which makes each click 1⁄2 second. Modernist Bread had another brilliant suggestion besides this one: download a metronome app for your phone. If you said out loud, “And ONE,” you could breathe in on the “and” and breathe out and start your slash on the “one.” This would be about 1⁄2 second. If should take about 1⁄2 second to score your dough. Envision that path of your blade and score it. If it’s too fast or too slow, the blade is going to snag in your dough. We tend to like push away because it lets you see the insertion and the angle more clearly. You can start with your blade away from your body and pull toward you, or you can start with the blade close to your body and push the blade away from your body.If you use the entire length of the blade, you’ll find that it’ll snag more easily. Insert just the tip of the blade into your dough first and use just the tip to cut through the dough.Use your free hand to gently, but firmly, pull the surface of the dough taught so that your blade moves cleanly through it.Besides being decorative, scoring your dough before you put it into the oven is an essential step for most lean breads. When scoring your dough, our recommendation is to use a curved lame for batards and other dough shapes where you want a pronounced ear and a straight lame for boules and other dough shapes where you just need to give the steam a place to escape. You’ll notice that most scoring patterns that you see are symmetrical, so that as the dough expands and the steam escapes, it’ll expand evenly so that the shape of your dough stays the way you intended. When you score your dough, you’re creating a weak spot, basically telling the steam where to escape. This is what bread bakers call blowouts, and we all hate them. If you didn’t score your dough, the steam would find the weakest spot – the path of least resistance – to find its escape. And what happens to water when it’s heated? It turns to steam. As you know, your dough is full of water.
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