What is a Lame?
A lame is a tool used to score dough just before baking. It is basically a tool with a handle and a long, thin blade that is used to make patterns on the surface of dough. It is commonly used to make decorative patterns on the tops of bread loaves. The lame is also used to pierce the dough, which helps to release trapped air and allows the loaves to expand properly during baking.
Types of Lames
There are a few different types of lames available. The traditional lame is made from a piece of metal with a wooden handle. This type of lame is usually quite thin and is able to make thin, precise cuts in the dough. Another type is the plastic lame, which is a more modern version of the traditional lame. This type of lame is usually thicker and more durable than the traditional type, and it can make thicker, more pronounced cuts in the dough.
The Best Lame for Making Bread
The best lame for making bread is one that is sharp and has a good grip. A lame that is too dull will not be able to make precise, clean cuts in the dough, which can affect the shape and texture of the finished loaf. A lame that is too sharp may cut too deeply into the dough, which can cause the loaf to collapse. The handle should be comfortable to hold and not slip out of your hand while you are using it. It should also be sturdy enough to slice through the dough without breaking.
How to Use a Lame
When using a lame, hold it gently and at an angle to the dough. Start by making a shallow cut and then gradually increase the pressure to make a deeper cut. Move the lame in a zigzag pattern across the dough, making sure to keep the pressure even. If you want to make a more decorative pattern, you can use the back of the blade to make a curved cut. Once you have finished scoring the dough, place it in the oven and bake as usual.
Benefits of Using a Lame
Using a lame to score dough has many benefits. For one, it helps to create a unique, decorative pattern on the top of the loaf. It also helps to release trapped air so that the loaf can expand properly during baking. Additionally, scoring the dough can help to create a more even rise and can produce a more even crust. Finally, scoring the dough can help to prevent it from becoming overly dense or gummy during baking.
Tips for Using a Lame
When using a lame, it is important to keep a few things in mind. First, make sure that the blade is sharp and free from any nicks or burrs. Secondly, use a light touch when scoring the dough. Too much pressure can cause the blade to tear the dough, which can affect the shape and texture of the finished loaf. Finally, make sure to wipe the blade clean after each use, as this will help to keep it sharp and free from rust.
Ingredients
- 1 lame
- 1 piece of dough
Instructions
1. Preheat the oven to the desired temperature.
2. Place the dough on a lightly floured surface.
3. Hold the lame at an angle and gently make a shallow cut in the dough.
4. Increase the pressure to make a deeper cut. Move the lame in a zigzag pattern across the dough.
5. Place the dough in the oven and bake as usual.
6. Wipe the blade clean after each use.
Nutrition
Calories: 0
Fat: 0 g
Carbohydrates: 0 g
Protein: 0 g
Sodium: 0 mg