Our Baker's / Lame Blade is the perfect knife for scoring your dough prior to baking
- Blade made of stainless steel
- Handle and protection cover made of plastic
- Made in Germany
A lame is a double-sided blade that is used to slash the tops of bread loaves in artisan baking. A lame is used to score bread just before the bread is placed in the oven.
Scoring or slashing the dough with a blade allows it to expand during baking. The purpose is primarily to control the direction in which the bread will expand during “oven spring” so that the gases produced by the yeast or fermented sour dough can escape without destroying the bread. It can also be used decoratively to showcase a bakers skill or indicate different bread varieties (ie rye vs wholemeal) on a bakery display shelf.
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