Ah…..the smell of freshly baked bread. There aren’t many smells out there that can immediately make your stomach grumble, or your mouth water! It’s probably why some bakeries even have specially fitted fans to waft out the smell from their kitchen and entice people to come in.
All avid bakers know that, to ensure the bread expands fully in the oven, and comes out all light and fluffy in texture, you need to score the dough.
Now, you might be thinking, ‘why can’t I just use a knife?’ You can. But bakers know that using a lame (pronounced lahm) means that you cut the dough at a lower angle as the blade is curved.
This creates a ‘flap’, instead of a simple slash from a knife. These flaps peel back to become a crispy ‘ear’ or ridge that adds to the bread’s texture and flavor – clever, eh?
Also, a lame is easier to hold and control, compared to a knife, so they slide more cleanly through the dough.
We absolutely adore Breadtopia’s Bread Lame. It has replaceable double edge blades (you get 5 blades with it).
And the sturdy comfort grip handle, made from hard resin, meant we could create clean, accurate and even slashes on our dough.Watch out for other models that have a fixed blade. Dough can dull the blade over a number of uses. We love how Breadtopia has thought about this and created a tool with replaceable blades, so you don’t have to throw out a whole lame just because the blade is dull.The blades are also very easy to change.
We’ll never use a knife again, now that we know how to bake bread good enough to make even a professional baker green with envy!
You can also visit their website at http://breadtopia.com/.