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What is a "Lame" and how do I use it?
A Lame (pronounced LAHM, meaning "blade" in French) is typically a long thin stick made to hold a metal razor. This is used to cut (or "score") bread dough to help control the expansion of the loaf as it bakes. This is an essential tool for any bread baker. Setting up the Lame is easy and quick. Illustrated instructions are also included.
The Aeaker bread lame offers an excellent balance of form and function. Its easy grip handle allows for steady control and accurate cutting
A slash on the loaf's surface allows the dough to properly expand in the oven without tearing the skin or crust and also allows moisture to escape from the loaf. It also releases some of the gas, mainly carbon dioxide, that is trapped inside the dough. Proper scoring also allows the baker to control exactly where the loaf will open or bloom. This significantly improves the appearance of baked breads. Scoring, finally, creates varieties in forms and appearance. It brings out the bread baker's artistic talent, allowing a unique signature.
Guarantee: If You Feel It Fell Short Of Your Expectation, Simply Return It For A Full Refund.
