| A lamé is a double-sided blade used to slash the tops of bread loaves in artisan baking. A lamé is used to score (also called slashing or docking) bread just before the bread is placed in the oven. Often a lamé will have a slight curve to it which allows users to cut flaps (called shag) considerably thinner than would be possible with a traditional straight razor.
This allows bread to properly expand in the oven without tearing the skin or crust and also allows moisture to escape from the loaf. It also releases some of the gas, mainly carbon dioxide, trapped inside the dough. Proper scoring also allows the baker to control exactly where his or her breads will open or bloom. |
