Each bread lame comes with a new razor blade. Each bread lame is unique in it's own way and you can see how we swing the lames around on our instagram and youtube channels. We have sold the bread lames world wide and they are used by both home bakers and professionals. Never soak the bread lame in water or clean it in the dishwasher. If you want to take good care of your scoring knife, then you can add a thin layer of cooking oil - such as olive oil or rapeseed oil. Some bakers also love to make artistic work with their bread scoring. But remember all four corners can be used in this design.Ī bread lame is used to score sourdough bread, to create a nice and controlled oven spring on your bread. Once the blade becomes dull it's easy to change it into a fresh one. The sharp blade can be tucked away and hidden. We wanted to make a tool that was beautiful, functional and safe to use. The bread lames are locally produced by our friend Jan Andersen the woodworker. Here is a video from King Arthur Flour on using a baker’s blade.A selection of our handmade bread lames also known as scoring knives. Language NotesĪ baker’s blade is also called by its French name, “lame”, which is pronounced “lahm.” Videos The Secrets of the World-Famous Bread Bakery. As with most things concerning bread baking, the more you do it, the better you will become.” - Poilane, Apollonia. Works Well And Easy To Use: Handle is shaped to fit and feel. The bread lame has a unique and newly designed stainless steel stick fitted, very strong and durable. PREMIUM QUALITY BREAD LAME:Designed with a hand crafted wooden handle that fits comfortable in the grip of your hand. 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. Cuts so much better than trying with even a very sharps cutter. 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. Professional blade (lame, grignette) for scoring bread. SubstitutesĮxacto knife, or a very sharp knife with a thin blade. There are also now other designs of cutting implements being sold labelled as baker’s blades. 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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