The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

How do you pronounce, 'lame'?

  • Pin It
Crumbly Baker's picture
Crumbly Baker

How do you pronounce, 'lame'?

You know, the device for slashing dough.


Is it pronounced, 'layme'?  Or perhaps, 'larmay'?

BobS's picture
BobS

Lahm

sschmidt58's picture
sschmidt58

http://www.forvo.com/search/lame/  It should be the second one down.  lah may

Yumarama's picture
Yumarama

Just like "Lamb" but without the "b".


Or "lam-muh" if you want to get that real French emphasis on the end "e".

Daisy_A's picture
Daisy_A

I'm with rainbowz,


'une lame'/'a blade' without an accent on the final e (as opposed to lamé, which is pronounced more like lah-may' and can mean 'spangled'), is pronounced 'lam' or 'lammuh' as rainbowz indicates.


The pronunciation guide that sschmidt58 flags up is helpful and gives the pronunciation for 'lame' as well as 'lamé'. Here is a French female voice pronouncing 'lame de scie'/'saw blade' http://www.forvo.com/word/lame_de_scie#fr


Kind regards, Daisy_A


 


 


 


 

dwhitener's picture
dwhitener

It sounds like the last half of "mom", but start it with an L -  lom.

RosaryMan's picture
RosaryMan

Exactly!  Don't make things hard when they're not.  Lom.

Yumarama's picture
Yumarama

"lom" would be how you'd maybe say l'homme which means the man.

RosaryMan's picture
RosaryMan

Man (l'homme) would be pronounced lum.  Blade (lame) is pronounced lom.

sschmidt58's picture
sschmidt58

That'll teach a novice who hasn't had French in 40 years.

Daisy_A's picture
Daisy_A

Aaah sschmidt58 I did try hard to break the news gently - gave you a big thumbs up for the pronunciation site, which was a big help as there is lots of confusion out there about French bakery terms! Helped me to hear a native speaker pronounce the word.


Although not French I've worked with quite a few French colleagues and have a number of friends who are French or speak French to native standard. One of the latter reliably informed me that I was still 'up the garden path' with a number of phrases, so no aspersions cast!


Kind regards, Daisy_A

aweekes's picture
aweekes

I checked with my cousin-in-law fom Paris. "Lamb" is pretty close. Now, if I could just make the damb thing work consistently ...

holds99's picture
holds99

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


 

dmsnyder's picture
dmsnyder

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

holds99's picture
holds99

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   

dmsnyder's picture
dmsnyder

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

holds99's picture
holds99

I'll check it out and order one.


Howard

MichaelH's picture
MichaelH

I pronounce it "razor blade". The french pronunciation is of little concern because I am an American.


 


Michael

holds99's picture
holds99

No French bashing---Until you have finished your bowl of bouillabaisse and your glass of Pouilly Fuisse. :>)


Howard

RosaryMan's picture
RosaryMan

I saw that and laughed.  I pronounce "lame" razor blade.  Hilarious!

GSnyde's picture
GSnyde

Is that Rahzoor blahday?


Glenn

BobS's picture
BobS

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.


Mes Lames

StephenJ's picture
StephenJ

I use a serrated bread knife and get great results.

Ford's picture
Ford

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

tananaBrian's picture
tananaBrian

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


 


 

Wild-Yeast's picture
Wild-Yeast

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