My pack of old-style razor blades is used up and I'm hunting for another place to buy blades to use as lames. A Quattro cartridge is of no use as baking equipment, but multi-blade cartridges is all the local supermarkets seem to carry.
I wondered if there was such a thing as a lame that could be resharpened and used indefinitely and then realized: of course, a straight razor, as used to be standard male equipment in past centuries, before Gillette and the razor blade.
Has anyone here used a straight razor as a lame? How did that work? Was it hard to find a razor?
I'm seeking advice on how to get those really nice "ears" that tartine bread is known for. I am using the standard country bread recipe. I seem to get a pretty good oven spring, but my score marks seem to just "stretch" rather than "burst", if that makes any sense. Anyway, I've attached a photo of my last bread to show you what I mean. How do I get those nice "ears"?
I'm opening a small bake shop, but I'm having trouble finding a few items in bulk at reasonable prices.
-Linen Lined Banneton:
I found them online by Matfer Bourgeat, but they were $20-$30 each! That sounds crazy!? I was paying just $9 for each 1kg willow bannenton from Germany: http://brotformen.de/.
I tend to economize on razor blades for slashing, using them quite a few times before throwing them away. I think I've been handicapping myself. I used a new blade for the last batch of ciabatta, and got aggressive with the slashing -- 1/4 inch deep, at a 45-degree angle to the surface of the boule. Result: great oven spring. My slashes expanded a whole inch, rather than the usual anemic 1/4 inch or so.
I have been reading posts on the forum for many months now and trying to gain wisdom on the topic of baguette scoring. I have read almost every post on the subject but can't seem to get it right. Out of about a dozen attempts at baguettes, I have successfully generated a nice ear/grigne one time. Strangely enough, it was on the 3rd attempt. Here is a picture:
I have been trying to score with a curved razor. When I slash the dough, it basically gets caught in a snag and I can't move it all the way through. I have read Hamelman's detailed instructions as well as read a lot on this site, but I'm still not sure what I am doing wrong. I don't have this problem with the serrated knife that I use but I would like to be able to use the curved blade for baguettes. I recently bought a lame thinking that maybe my homemade one was the problem, but that hasn't helped. I still end up getting snagged in the dough. Thank. -Varda
"Bec de Canard" (Literally, "duck's bill.) is the name given to a sharply curved and hooked French lame. I've ogled these on French baking supply web sites and wondered how they would compare with a razor blade type lame for scoring breads. I recently found them from a U.S. source by following a link from another site. The price was quite modest, so I indulged my curiosity. If anyone else is interested, my source is Bridge Kitchenware (lames).