I'm lame with my new lame - Help!
I received a wonderful new lame this December and just can't figure out how to use it.
I have tried to follow the directions in Hamelmann's "Bread", but even with this guidance, it seems I can't get a nice cut - more like a drag through the dough.
Is this a problem with my dough? Or my technique? (possibly both)
ANy help is greatly appreciated! I'm about to go back to my serrated knife for slashing and I know that's not for the best. :-)