#Best bread scoring lame how to

Each lame was evaluated for how simple it was to create multiple slashes on a small canvas through a heartier dough, how easy it was to control each slash, and overall ease of use. This dough was 50% whole wheat, 25% malted bread flour, and 50% high-protein flour (mixed again at an 80% hydration). Sourdough Mini-Miche Boule Scoring Test: To evaluate each lame’s ability to make multiple, quick slashes on a smaller shaped dough with higher whole-wheat content, I tested each one on a mini boule-a round shaped loaf- fashioned after a sourdough miche.Each lame was evaluated for how simple it slashed through the dough, its control during the scoring, and its overall ease of use. My dough consisted of 10% whole wheat flour, 40% malted bread flour, and 50% high-protein bread flour (mixed at 80% hydration). Pain Au Levain Batard Scoring Test: To evaluate the ear-producing ability of each bread lame, I tested each one’s scoring ability with a sourdough recipe that is extremely similar to this pain au levain recipe.Start from the farthest side and make an angled cut to about the center of Batard and parallelly create another slash.īread lame is a decent tool that is very easy to use and allows you to create a decorative and stunning look for the loaf after shaping and proofing, and it actually helps to give the dough a direction where to open. Use a curved blade lame to create a double slash that creates lips for the slashes. A double slash looks more beautiful than a single slash and opens up the loaf very dramatically. Batard Double Scoring – It is one of the common yet very decorative slashings for the loaves, especially with wheat bread.Prefer to use a straight bread lame to cut straight into the dough at a 90-degree angle for each leaf or cut. You can use bread lame for creative patterns, including leaves, lines, or wheat stalks. Multiple Small Cuts – For creative people, this method works best on all kinds of bread doughs.Make 4 side slashes creating a box that would remain flat during baking, and then you can be as creative as you can for the top designs like scoring wheat stalk or curved lines. Box Top Design – This design can be easily achieved using a straight blade, but if you wish the box top to peel off towards the backside, you can use a curved blade that would create a small lip for each edge.It offers easy usage when you are in a hurry making a straight cut from the top and similar crossing in the middle at 90 degrees. Cross Design – If you wish to create a cross design for your bread, use your bread lame to cut the center cross deeper than other slashes, which would let the center open in an impressive way.You can create amazing designs while scoring your bread dough, and few of them are as below:

#Best bread scoring lame how to

How to use Bread Lame for creating Artistic Patternsĭifferent cuts are great for different purposes like Chevron for Batard, slashes for Baguette, Polka or Swirl for Boule, etc. If you are making more cuts and decorative patterns, use the bread lame for shallow cuts to distribute the pressure evenly across the dough. While using a curved bread lame, hold it at about 30 to 45 degrees angle above your bread dough that helps in an upward formation of the flap. When you slash using a curved blade, the dough forms a flap, which rises upwards and then goes a little back when you bake your bread in the oven. Whenever you want your bread of loaf to have a raised area of the crust… use a curved bread lame. Keep your thumb on the bottom of the lame and slash the dough with a quick motion of your arm.Cold dough is easy to slash, and once you score your dough…bake it right away.Try making your cuts around ¼ inch deep at a 30-45 degree angle.Allow your dough to sit uncovered and flip it to create tension that will help you with scoring after final proofing.Change your blades regularly and make sure your bread lame has a sharp blade.A sticky and wet dough needs a shallow cut, and a dry and rough dough would need a deeper cut.Slash across the bread dough axis instead of scoring it across the loaf.Make confident and swift slashes gently without pressing down on the dough.Do a little practice or draw your pattern on the paper before using a bread lame on your dough.Wet the blade of your bread lame or oil it if you are working with sticky dough.There are few tips and tricks that would make the use of your bread lame efficient and easy, which are as below: You can also use bread lame before proofing for French Rye bread.

So, bread lame is used just before you are going to put the bread in the oven for baking.