To bake breads with tender interiors and crisp, beautifully detailed crusts, use our French-style lame to score the surface of the proofed dough just before you place it into the oven. While many bakers may not start out using a bread lame, the addition of this tool to your bread making kit will immediately pay off with cleaner scoring, higher rises, and more refined results. The method preferred by professional bakers, slashing (or docking) the dough with a sharp blade allows moisture and gases to release so the loaf can expand without cracking €“ and lets you create a signature design in the crust.

Our bread lame has been hand crafted from teak wood, and has a grip which is especially safe and secure. The blade is held in place by two screws, with the back of the double-sided blade sunk into the handle itself to avoid any accidental cuts while using the lame. The screws can be removed to rotate or replace the blade easily.