Learning How to use a lame is essential for any baker wanting to give their bread a professional finish.
This often-overlooked tool can transform the appearance, texture, and baking of your bread. In this guide, you’ll discover the step-by-step on how to effectively use it.
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Step-by-Step: How to use a lame
If your lame is of the detachable type, ensure the blade is securely fastened to the handle. For fixed lames, check that the blade is clean and free from rust or wear.
- Hold the lame between your thumb and forefinger, similar to how you would hold a pencil. This will give you maximum control over the tool.
- Before making the cut, it’s helpful to quickly run the blade through water. This will prevent the dough from sticking to the lame, allowing for cleaner cuts.
- When considering How to use a lame, the angle is crucial. To achieve the typical “ear” on bread, hold the lame at an angle of about 30 degrees relative to the dough’s surface.
- With a quick and fluid motion, make the cut in the dough. Do not hesitate; a decisive cut will result in a cleaner edge. The ideal cut depth is about 0.5 cm.
- Depending on the design you wish, you can make multiple cuts in the dough. Experiment with different patterns and depths to find the style you like best.
Common Mistakes When Using a Lame
Now that you know How to use a lame, be wary of these mistakes:
- Being Indecisive: A hesitant cut can cause uneven edges and poor bread expansion.
- Cutting Too Deep or Shallow: A cut that’s too deep can cause the bread to deflate, while a too shallow cut won’t allow proper expansion.
- Not Changing Blades Regularly: A dull blade will make uneven cuts and might drag the dough instead of slicing it.
Remember to practice regularly, experiment with different techniques, and always treat your lame with care and respect. Happy baking!
