The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

scoring device

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maggie664's picture
maggie664

scoring device

i would like to know  the name of the scoring implement used by Floydm in his video (and the Coupe Batards video) so that I can order one, please

Floydm's picture
Floydm

My scoring device is called a lame. Mine is made from a double-edged razor (which can be found in the shaving section of any grocery store) threaded carefully onto a coffee stirrer stick (complimentary at Starbucks).

That's it.

JMonkey's picture
JMonkey

Floyd,

I've long wondered what the advantage of the curved blade is. Hammelman recommends a curved blade for slashes at a 30 degree angle (baguettes and oval loaves) and a straight blade for vertical cuts (rounds). What's the advantage of a curve?

 

I'd guess your homebrew lame has a curve. Mine, since it's just  Krazy-glued to a popsicle stick, is straight.

 

Just curious. Does anyone know? 

Floydm's picture
Floydm

I don't know. The only advantage I know is that one can assemble it without glue. ;)

I'll have to try putting together a straight lame and get a feel for the difference.

merrybaker's picture
merrybaker

Professional bakers use other shapes as well: Bec de Canard (hooked), Courbe (curved), Droite (angled), Boule (angle-hooked), and the usual Lame (straight).  You can almost see them (in that order) in this photo:  http://www.bridgekitchenware.com/moreinfo.cfm?Product_ID=94

maggie664's picture
maggie664

Well,hell, Floyd and thank you. It's not only Kiwis which have the DIY expertise!!