Here are the reasons it’s good to slash dough before it’s baked:
#Bread lame patterns how to#
We know how to slash dough, so let’s have a look at the benefits of dough scoring (apart from making it look pretty). Why Do Bakers Score Bread Dough Before Baking? You don’t have to have a lame to make slash lines in bread, but they’re good if you want to make patterns which require a little bit more precision.Ī lame is also good for controlling the depth of the score and for creating a rounded line, whereas a knife is really just good for straight lines. What Is a Bread Lame and How Do You Use One?Ī bread lame is a type of serrated razor with a handle, some have rounded edges and some straight. If you score the dough before it’s proved, the proving process will stretch out the cuts and they will be barely visible by the time the dough is ready to bake. If there is slight deflation following scoring it will not harm the dough to let it recover for 15 minutes before baking – providing the yeast is still fermenting. The oven will need to be pre-heated and up to temperature when you score the bread so it can be baked straight away. The dough should be scored after it has been shaped and proved for the second time. Make each cut with a quick and confident action without using a sawing action, this way the blade won’t drag the dough and you’ll have a nice clean cut.Īt What Stage Should You Score the Dough? It can be tempting to press down on the dough with your hand when you’re scoring dough, but try to just use your hand as a guide without putting any pressure onto the dough. A smooth-edged knife doesn’t work well because it can drag the dough causing some collapse in the bread structure. Scoring bread can be as simple or complex as you want to make it, the important thing is to do what you feel comfortable with and to perform each cut with confidence.īread dough is best scored with either a bread lame, a small serrated knife or a bread knife. Read on to find out more about everything you need to know about scoring dough, including why we score or slash bread dough, easy scoring tips, techniques and patterns along with which pattern you should use for each bread type shape. It can be done with a tool called a bread lame or a knife. Scoring it also improves the look of the bread and helps to create more crust texture.
#Bread lame patterns skin#
So, what is the best way to score dough and why do we do it?īread dough is scored (or slashed) before baking to break the outer skin of the dough and allow it to rise up further as it bakes in the oven and without it bursting in the wrong places such as the sides. But, if for any reason you're not happy with your purchase we will happy to accept returns within 7 days of receiving it as long as it is unused, less the cost of shipping.The popularity of artisan bread is rapidly growing and along with it is the art of scoring or slashing bread dough to create various patterns from rustic lines to elaborate and decorative patterns such as wheatears or flowers.īut it’s not all about decoration, there’s also a practical reason for slashing dough too. We're extremely proud of each piece we create, and love seeing them in the hands of others. Our wood is professionally kiln dried before we begin our process to ensure the ideal moisture level has been achieved to prevent warping and cracking.Īll of our wood products are food safe, never using any dye or stain and only high quality wood safe glues. Limited quantity in stock, this item may take 1-2 weeks to ship once in stock quantity has run out.Īll of our products are handmade in our shop using some of the best locally purchased domestic and exotic hardwoods, never endangered or protected species. This are available as a custom made-to-order purchase, please message us if you would like a lame created for you using a different wood choice. Maple with a stripe of purple heart down the spline. Walnut with stripes of maple and paduak down the spline.Ģ. They are finished in several coats of tung oil to ensure they keep their appearance through years of use and to hold up to washing.ġ.
The Lames are fitted with brass plates also shaped by hand and knurled brass thumb screws for tightening the blade in place. Each lame is shaped contoured and shaped by hand using a combination of techniques. These are hand crafted bread lames, used for holding a razor to score dough before baking.
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