I have two of them (lames - pronounced: lahm) and in order to get them to make a clean cut into the dough surface requires a sharp, new blade nearly every time it's used. I gave up on them and switched to a serated 5 inch Pure Komachi tomato knife. Works great everytime, even with high-hydration doughs. FWIW - buy a Pure Komachi, you won't regret it and you can easily sharpen it using a butcher's steel on the serated edge of the knife. It's made of carbon steel with a coating, so don't use an abrasive scrubber to clean it or you will remove the protective coating. I've been using it exclusively for scoring for the past 2 years with great results.
Incidentally, I noticed, in a video taken in a boulangerie in Paris, the boulanger (baker) was using a double edged razor blade, just holding it between his index finger and thumb while scoring baguettes like greased lightening. For home use I don't think you'll find a better scoring instrument than a 5 inch Pure Komachi tomato knife. Pure Komachi also make a serated bread slicing knife, which also works great.
Here's a TFL link on scoring instruments. The red knife in the 3rd photo is the Pure Komachi tomato knife.
If you are talking about the disposable lames like the one sold by KAF, I agree. They get dull amazingly fast. I also agree that the Pure Komachi tomato knife is a very good tool. However, I've found that a good quality double-edged razor blade mounted on a handle works better than any other scoring implement I've used. I got mine from TMB.
Not only do these blades stay sharp for many more cuts, but you can turn the blades as needed so you get 4 usable edges out of each blade. Very economical.
Yes I was referring to the disposable lames with the slide-on plastic sheath. I have two of them (how smart is that?) Anyway, I haven't had any luck with them. They tend to tear the skin of the dough.
I've got a large plastic mayonnaise jar filled with various scoring intruments that I've tried over the years. I've watched Theresa (Northwest Sourdough videos) use one that sounds like the one you are describing. It looks like a very nice instrument and certainly works well for her, and she does a lot of high-hydration doughs. I'm game, so please tell me what TMB stands for so I can go on-line and order one.
Don't know if I told you, but I tried your San Joaquin sourdough bread and really like it. Mine didn't turn out as pretty as yours, but it sure tasted good. I followed your instructions and did a long retardation, which really gives it nice flavor.
I don't have the foggiest what TMB stands for, but it's the equipment sales company associated with SFBI (San Francisco Baking Institute.) If you go to TMB's web site, have your wife lock up your credit cards first.
Anyway, here's a link to the SFBI page with the lame (scroll down to find it):
it shouldn't bust your budget, unlike the mixers, loaders, sheeters, retarders, etc. at TMB. The phone number for TMB is at the top of the page I gave you, and they only take orders by phone. They have been very nice to deal with.
I use a carving knife that I rescued from a hardware store in 1948. The blade tip was broken off and I bought it for very little. I spray the blade with oil before using and I sharpen the knife with a steel every time I use it. I have tried a lame and a razor blade, but I like my old knife best.
I believe there is no wrong way, if your way works for you. This applies to almost all situations.
Depends on how my scoring is going ...if it's all messed up and the bread is deflating, then it's like "laim" as in "THAT was lame!". If it worked beautifully and I'm looking forward to observing the oven spring ...then it's "lah-MAY Amore!!"
Lahm
http://www.forvo.com/search/lame/ It should be the second one down. lah may
Just like "Lamb" but without the "b".
Or "lam-muh" if you want to get that real French emphasis on the end "e".
It sounds like the last half of "mom", but start it with an L - lom.
Exactly! Don't make things hard when they're not. Lom.
"lom" would be how you'd maybe say l'homme which means the man.
Man (l'homme) would be pronounced lum. Blade (lame) is pronounced lom.
That'll teach a novice who hasn't had French in 40 years.
I have two of them (lames - pronounced: lahm) and in order to get them to make a clean cut into the dough surface requires a sharp, new blade nearly every time it's used. I gave up on them and switched to a serated 5 inch Pure Komachi tomato knife. Works great everytime, even with high-hydration doughs. FWIW - buy a Pure Komachi, you won't regret it and you can easily sharpen it using a butcher's steel on the serated edge of the knife. It's made of carbon steel with a coating, so don't use an abrasive scrubber to clean it or you will remove the protective coating. I've been using it exclusively for scoring for the past 2 years with great results.
Incidentally, I noticed, in a video taken in a boulangerie in Paris, the boulanger (baker) was using a double edged razor blade, just holding it between his index finger and thumb while scoring baguettes like greased lightening. For home use I don't think you'll find a better scoring instrument than a 5 inch Pure Komachi tomato knife. Pure Komachi also make a serated bread slicing knife, which also works great.
Here's a TFL link on scoring instruments. The red knife in the 3rd photo is the Pure Komachi tomato knife.
http://www.thefreshloaf.com/handbook/scoring
Howard
Hi, Howard.
If you are talking about the disposable lames like the one sold by KAF, I agree. They get dull amazingly fast. I also agree that the Pure Komachi tomato knife is a very good tool. However, I've found that a good quality double-edged razor blade mounted on a handle works better than any other scoring implement I've used. I got mine from TMB.
Not only do these blades stay sharp for many more cuts, but you can turn the blades as needed so you get 4 usable edges out of each blade. Very economical.
David
Yes I was referring to the disposable lames with the slide-on plastic sheath. I have two of them (how smart is that?) Anyway, I haven't had any luck with them. They tend to tear the skin of the dough.
I've got a large plastic mayonnaise jar filled with various scoring intruments that I've tried over the years. I've watched Theresa (Northwest Sourdough videos) use one that sounds like the one you are describing. It looks like a very nice instrument and certainly works well for her, and she does a lot of high-hydration doughs. I'm game, so please tell me what TMB stands for so I can go on-line and order one.
Don't know if I told you, but I tried your San Joaquin sourdough bread and really like it. Mine didn't turn out as pretty as yours, but it sure tasted good. I followed your instructions and did a long retardation, which really gives it nice flavor.
Let me know about TMB.
Thanks,
Howard
Hi, Howard.
I don't have the foggiest what TMB stands for, but it's the equipment sales company associated with SFBI (San Francisco Baking Institute.) If you go to TMB's web site, have your wife lock up your credit cards first.
Anyway, here's a link to the SFBI page with the lame (scroll down to find it):
http://www.sfbi.com/baking_supplies.html
it shouldn't bust your budget, unlike the mixers, loaders, sheeters, retarders, etc. at TMB. The phone number for TMB is at the top of the page I gave you, and they only take orders by phone. They have been very nice to deal with.
I'm happy you liked the SJSD.
David
I'll check it out and order one.
Howard
I pronounce it "razor blade". The french pronunciation is of little concern because I am an American.
Michael
No French bashing---Until you have finished your bowl of bouillabaisse and your glass of Pouilly Fuisse. :>)
Howard
I saw that and laughed. I pronounce "lame" razor blade. Hilarious!
Is that Rahzoor blahday?
Glenn
The straight lame (top in photo) is used for round loaves; it's both reusable and disposable.
The curved lame (bottom in photo) is used for baguettes and oval loaves; the holder was rescued from a takeout order of Chinese food.
I use a carving knife that I rescued from a hardware store in 1948. The blade tip was broken off and I bought it for very little. I spray the blade with oil before using and I sharpen the knife with a steel every time I use it. I have tried a lame and a razor blade, but I like my old knife best.
I believe there is no wrong way, if your way works for you. This applies to almost all situations.
Ford
Depends on how my scoring is going ...if it's all messed up and the bread is deflating, then it's like "laim" as in "THAT was lame!". If it worked beautifully and I'm looking forward to observing the oven spring ...then it's "lah-MAY Amore!!"
Brian
Pronunciation depends where you are in France. Those Parisians and Belgians have ruined the language...,
Hear it on Google here.
Think I'll just call it "My Bread Shiv" from now on...,
Wild-Yeast