- How do you use a lame?
- What can I use instead of bread lame?
- What is a UFO bread lame?
- Can you score bread with an Exacto knife?
- What is mother dough starter?
- Why are lame blades curved?
- Is a bread lame necessary?
- What is a lame knife?
- How do you clean lame bread?
- Why does my bread deflate when I score it?
- Why do bakers put flour on top of bread?
How do you use a lame?
A razor-like tool mounted on a handle, lame (pronounced “LAHM”) means “blade” in French.
It’s used to score or slash bread right before it hits the oven.
The reason for this is simple: The openings control the direction the dough expands during baking..
What can I use instead of bread lame?
Tools for Scoring Bread Bakers’ lames are fairly inexpensive—a decent one will run less than 20 bucks. But you can also use a simple box cutter. A sharp kitchen knife can also work, but in general a razor blade will produce a better result.
What is a UFO bread lame?
The WireMonkey UFO bread lame provides ultimate fine control for scoring your bread in a compact ambidextrous design. The Japanese Feather Hi-Stainless Platinum coated double edge blade is stored safely in the lame. … – Ambidextrous design. – No more cuts for blade holders! – Blade is easily stored inside for safety.
Can you score bread with an Exacto knife?
Use an X-Acto knife to score the top of a loaf instead of a French blade called a lame. Use a heavy skillet, preheated in the oven, as a baking stone for a round loaf. Use a spray bottle to create steam, instead of a pan of water or the skillet/ice cube method.
What is mother dough starter?
Mother dough is also known as pre-ferment or sourdough starter. All them mean a LIVE dough that ferments spontaneously where bacteria and lactic ferments spread. This means that the mother doesn’t need further adding of yeasts or bacteria, but only the microorganism inside it are “fed” periodically.
Why are lame blades curved?
Lame (pronounced LAHM) is French for “blade.” It’s a long, thin tool with a razor at the end used for scoring bread dough to help control expansion. … Curved blade: Helps create a pronounced ear on top of a loaf, or you can use it to produce multiple small slashes (and ears), like those on the surface of a baguette.
Is a bread lame necessary?
You don’t need a specialty lame (French for “blade”) to make professional-level bread at home, but it certainly helps in creating those telltale slash marks. You need a truly razor-sharp edge to make a clean cut; even a sharp paring knife will drag as it moves through the wet dough.
What is a lame knife?
A lame (/lɑːm, læm/) is a double-sided blade that is used to slash the tops of bread loaves in artisan baking. A lame is used to score (also called slashing or docking) bread just before the bread is placed in the oven. … This significantly improves the appearance of baked breads.
How do you clean lame bread?
The Curved Bread Lame includes five blades and a protective leather cover. After each use, simply wipe the blade with a damp, soft cloth. To remove dough from the handles, gently wash with mild soap and rinse well. Make sure to thoroughly dry both the blade and the handle before storing it.
Why does my bread deflate when I score it?
I scored my loaf and the dough just deflated! Some deflating is natural as gas is released from the cut edges. But if it falls flat, that means you overproofed the loaf (let it rise too long). … This is good for high hydration doughs too, that really rely on that gluten structure to hold in all the water.
Why do bakers put flour on top of bread?
You need a lot of flour on the dough to keep it from sticking to the sides of the basket, especially in the caps between the rattan. Any excess flour will remain on the bread as it’s baked. … If the bread is good quality and you like it just brush the excess flour off before you cut it.