#BEST BREAD SCORING LAME SKIN#
#BEST BREAD SCORING LAME SERIES#
#BEST BREAD SCORING LAME FREE#

The blade is easily attachable and you also get 5 blades for the price. But it does what it’s supposed to, it’s great for bread scoring, working wonderfully for beginners and more experienced bakers. This is the basic bread lame that’s also one of the cheapest options. It’s also almost double the price but I don’t see the point of choosing this one over the one from INST.Ģ. This one is very similar to the one above, it comes instead with 6 blades instead of 5. Overall Best: SAINT GERMAIN Premium Hand Crafted Bread Lame Bread Bosses Bread Bakers Lame Slashing Toolġ. SAINT GERMAIN Premium Hand Crafted Bread Lame – Overall Best Angle your blade perpendicular (or about 90 degrees) to your loaf’s surface, then cut. For instance, round loaves need cuts that spread out evenly across the loaf and open quickly. Score According to the Bread Typeĭifferent types of breads will require different scoring methods. If you encounter trouble creating the patterns you want, it may help to draw that pattern on paper beforehand, then later transfer it to your dough. As such, it’s best to save scoring these types of loaves for when you’re better experienced in scoring. Even a shallow cut in the wrong area can pop an air bubble and flatten your loaf.

Sourdough and other slow-prove loaves are especially prone to collapsing due to having larger air pockets than other types of breads. Particularly aggressive or deep cuts can slice into the air pockets hidden within your dough, making that part of the loaf collapse entirely. Each cut should be somewhere between 6 to 12 millimeters thick – no more and no less. Keep Your Cuts Preciseĭo not become frustrated and start stabbing into the dough if you do not get the score you want.

Out of all your options, spray oil works best when cutting stickier doughs. It’s also helpful to wet the blade in water, cooking spray, or oil between slices, especially if you are working with particularly sticky dough. This means when you cut bread types like this, you will have a much weaker oven spring and not much retention. If you are baking with a more complex grain like rye or wholemeal, you are using simple sugars and less gluten. Many breads are scored before they even make it to the oven, but some aren’t. Something you think was a mistake can make your bread look even more appealing as it springs up in the oven. You can even encourage ripping when you make a cut that is too small for the bread. Ripping in the crust isn’t necessarily bad. However, the other bread scoring patterns should simply just break the surface of the dough so you can see inside. When you use single and double scoring slashed, you will require a bit more depth.

#BEST BREAD SCORING LAME SKIN#

To find success when using different bread scoring patterns, you want to make sure the cuts you make are deep enough to penetrate the skin of the dough but not too deep that the cuts affect the structural integrity of the dough. These are just a small sampling of the many different bread scoring patterns you can choose from when baking. The start of the second cut you make should overlap the end of your first cut Use a curved blade to create a lip at your two dough cuts. This is a simple slash in the dough best for bread you know won't spring up as high as others when baked You can also use a curved blade for more of a box top, lifted look Start with four slashes with a straight blade. This design is a perimeter box made with four straight-edge slashes and then has a design within the perimeter Use a straight blade that is angled at 90-degrees to the surface of the dough Start at the top and make diagonal slashes from top to bottomĬenter cut design that is slightly deeper than other slashes for a more dramatic appearance

#BEST BREAD SCORING LAME SERIES#

It is a series of small cuts that emulate the design of a leaf or wheat stalk

#BEST BREAD SCORING LAME FREE#

Feel free to create your own unique patterns that mark the loaves as your very own. However, smaller, more delicate slashes will give your breads a far more intricate design. An unscored loaf will have a certain rustic loveliness to it, of course, but most people will agree that scored bread looks a great deal prettier.įor example, some breads – like baguettes – have very traditional scoring patterns, while others are more open to your own interpretation.Ī single or double huge slash along the dough can create an opening large enough to create an ear. The cuts you make to your dough can create an appealing pattern on your bread’s crust once it’s finished baking. This creates intentional weak spots in the bread that allow it to expand naturally along the directions of the cuts instead of bursting at the seams. Scoring is when bakers slash their bread dough with a sharp blade (referred to as a bread lame in French) before baking it.

What Supplies Do You Need for Bread Scoring?.

Best bread scoring lame