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Lame or Single-Edge Razor Blade

Appears in
Bien Cuit: The Art of Bread

By Zachary Golper and Peter Kaminsky

Published 2015

  • About

To score loaves without tearing them (see Scoring), you need a very thin, sharp blade. Scoring allows the skin of the dough to expand without tearing. Aesthetically, scoring gives bread a very artisanal look. A lame is the traditional tool that bakers use, but you can forego the lame and just use a single-edge razor blade or, in a pinch, a very sharp paring knife.

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