Have you ever wondered why there are designs and patterns in the crusts of artisanal breads? It’s a technique called ‘scoring’ and it’s not purely for aesthetics. Scoring proofed dough helps control how the bread will expand during baking.
A lame is used to ‘score’ (cut) the top of the proofed dough right before it’s loaded into the oven. Lame is a French word for blade, many bakers use a razor blade, some use a small sharp knife. They come in many different styles! Curved or straight blades, single and double sided blades, metal, plastic and wooden handles, there is a lame for everyone!