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Use your thumb to hold the hilt and the index finger to deflect the cut. Make sure you feel comfortable holding the curved bread lame.You can angle the curved lame to your liking and control the cut. Choose a pattern: only use the curved bread lame for a small, detailed pattern.
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Moisten the dough with water, cooking oil, or flour to soften the dough surface, and the curved lame blade can glide over the skin easier.When using the curved lame, you should remember:
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Many professional bakers prefer to use the curved bread lame because they have a lot of slashing to do on the dough. The curved blade allows for smooth and fast action, score deeply, and score off the top layer of dough without damaging the bread before baking. You can create pattern bread with intricate motifs using the curved lame. This blade is thinner, suitable for design bread, especially French bread and sourdough bread. Some bakers find that the curved blade cuts more easily under the dough surface than the straight blade. What kind of lame for the bread scoring? Well, depending on your goals and experiences, you can choose a suitable bread lame. No one will be able to tell the bread origin, and you get a chance to practice. Cut the bread into small pieces and use them for recipes with leftover bread.
They may look unsightly, but flavor-wise, they’re good. Cheap bread lame is not off limits, but it can be difficult to handle, or the blade might be not stable to the stick.ĭon’t be discouraged and throw away the failures. I think this is true for first-time bread lame users.
Also, you can practice scoring with the templates. My advice is you should splash out to buy a good bread lame. All you need to do is practice using bread lame skillfully so that you can create smooth lines. You can’t become a scoring expert right away. Uneven Patterns:Įveryone has different talents. It feels easier to score bread when plugging the blade, and it won’t be wrinkled. If you use a razor, it may be because the back part of the blade sticks to the cake surface, creating wrinkles. The too old lame also affects cake quality. In this case, you need to replace the lame blade or sharpen and clean it before you use it. The blade may not be sharp enough, so you need to score again and again. Before taking a deeper look at the bread lame types, let’s review the common mistakes you often have in bread scoring, especially for bread lame beginners and less inexperienced in making bread.
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If you do not know how to use the bread lame correctly, your bread will have some problems.Īfter reading the above section, I am sure you have already figured out what a bread lame is. If you love and often make bread, a bread lame is an indispensable tool to design bread.
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A delicious bread must cover the bread aroma, have a cracked crust, spongy gut evenly.Īlthough the crust scoring technique is difficult, it is crucial to know how to do it. Any difficult customer will be satisfied if you create unique, non-monotonic bread.Ī bread that attracts customers is not only delicious but also beautiful. Today, making bread is not only satisfying food needs but also art. To create many beautiful designs for bread and satisfy your artistic needs, you must use the bread lame. It is ideal to use a bread lame, a razor, or a very sharp small knife to score the bread. If you don’t score the bread, there will be ugly cracks and explosive, uneven bumps, which will lead to an unattractive loaf. If you do not cut the dough before baking, the bread will become distorted, the shell and the bread-crumb will become thick. The best advantage is to create a vent to help the dough swell well, a beautiful enlarged crumb, have “ears” and be rounded evenly. Score Bread Doughīread lame has many benefits in the bread-making process. If you are making decorative patterns for the bread, use the bread lame to design any templates you want. The score should be about 0.2-0.5 cm deep so that when the bread fully expands when baking, the score will tear itself to form a better edge. When making a score, you should angle the lame at about 45 degrees to make the cut skew and get under the bread crust, not upright. First, you make a light score on the dough. It will be best if you score two times by the bread lame. Pressing the blade will make the bread flatten. When scoring, be careful not to press down, but make an action like slashing a lame on the surface of the dough. Scoring dough before or during the brewing process will make the cut less sharp, less obvious, and not beautiful when baking. īakers use the bread lame to score the dough just before baking. It is not always possible to use bread lame in the bread-making process.Įven though the intended use for paring knife and single-edge razor blade also includes slashing and scoring most bread, but sometimes you’ll need a tool called bread lame for the unusual sales on certain rustic bread.
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