If you’re really going to bake a lot, get one with replaceable blades. A fixed blade version is probably fine for most home purposes.
Old fashion bread lame from years ago professional#
Our Rating: If you consider yourself a serious baker, or aspire to be, it’s a relatively inexpensive tool that can (with practice) give you professional looking results. If you’re interested in knowing more about the effects of scoring breads, see Or just use whatever very sharp implement you have at home and hope for the best. Given that the traditional lame takes some practice to make perfect-insuring a lot of poorly scored breads-there are many alternative versions and devices that claim to take the guesswork out of bread slashing. He notes that if you have a keen eye, it’s possible to tell where a loaf of bread comes from in Paris based on its form and its scoring. At Breads on Oak, the owner Sean creates a large “B” in his round country French loaf called a miche. Slashing bread with a lame also gives the baker an opportunity to create his or her own look to the finished loaf. Bread scoring is the final end of a baker’s skills. Sean O’Mahony from Breads on Oak in New Orleans (see the accompanying video) notes that it takes a year of apprenticeship before he’ll let his bakers use one without oversight. While they look easy to use, it takes some practice to make the cuts quickly and neatly, avoiding pulling or ripping the bread surface.
Obviously a double-edged razor blade is a 20 th century invention. This confusion is understandable: it’s likely that this is a historical leftover from times when such baker’s tools were just single, thin edges of sharpened metal. Some companies call this a baker’s handle. The term lame can sometimes refer just to the metal handle, although without the blade it’s useless. Commercial bakers prefer to use lames with replaceable double-edged razor blades since they have a lot of slashing to do. One blade can easily last through tens of loaves so a fixed-blade lame is probably fine for home use. Some lames are made as single unit utensils. It’s from French, hence the pronunciation, ultimately from Latin “lamina’’, which mean ‘thin plate.’ And that’s what a baker’s lame is, a thin blade that’s used to slash formed bread dough right before the risen loaves go into the oven. It’s called a “lame” (pronounced ‘lahm’). This week’s mystery item is well known to commercial bakers, as well as to serious home bread bakers. And, don’t forget to donate your odd items to the Southern Food and Beverage Museum. To read more descriptions of past items, visit this page.
To enter this week’s puzzle, visit this page.
We ask you to guess what it is in our weekly From the Back of the Drawer puzzle. For more From the Back of the Drawer, just click the logo.Įach week, we rummage through the dark corners of our kitchen drawers to bring you an enigmatic item.
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