April 3, 2010 - 8:14pm
maintaining scoring implement
Hi, like many of you on this site, my 'lame' is home-made, a choptick threaded through a double-edged razor blade actually :)
was jus wondering, how do i look after it/clean/store etc and how do i know when it needs replacing.
also, when i score, do i go fast or slow? ive seen bakers do it both ways, with me though it usually drags.
thanks heaps
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Regardless of whether I used my "homemade" lame or a serrated knife, I always get a bit of a drag when scoring. But most of the professionals I've watched get some degree of draf (some even more than what I experience) so unless the draf deforms the loaf or interferes with the depth of the cut I don't worry about it.
My homemade lame is a throw away tool. When it gets to the point where it drags too much I simply toss it and make a new one.
throw it away and replace.
I use a single edge razor blade to score bread. I buy a box of 5 single edge blades from a beautician's store in my neighborhood for about $4.
I keep the one I'm currently using in a small plastic box in a kitchen drawer.
I'm kind of fascinated that a razor blade designed to scrape off human hair, is, over use, dulled by slashing dough. Drag marks are my clue that the razor has dulled and should be discarded.
Regardless of the tool, a sharp blade is the trick. Change your blade whenever it starts to drag. You might be interested in a class at King Arthur in Norwich VT. "Hearth Bread Shaping and Scoring Practicum for the Serious Home Baker with Richard Miscovich" https://thriva.activenetwork.com/Reg4/%28S%28s5qwtn45olu3fb2blxy50q45%29%29/Form.aspx?regkey=RpYOYPxE378wNjTYCkFkMw%3d%3d
05/28/2010 to 05/29/2010 from 4:00 PM to 4:00 PM
4 seats available
thanks but i live in australia its a bit far i guess