I used a curved lame to make the deep scores and a straight-blade lame to make the chicken feet. The scores ended up being so tiny, they look like chicken feet. I had sketched the pattern on paper so I had something to go by, but I must say, it looked better on paper. I think my lackluster results are due to several variables: where I placed the DO in the oven, the type of flours I used, and not being decisive about the scores. I used a Dutch Oven, but the loaf and the scores didn’t open up very much. Round Loaf Attempt #1įor my first attempt, I tried scoring a round loaf which usually works pretty well for me for regular scoring however, when it came time to bake it, I realized I hadn’t quite worked out the steam issue (with my new oven) for baking round loaves. I couldn’t quite decide what pattern I wanted to use. I suppose that’s not a bad thing…Īt first I was excited about this challenge, but then I got cold feet. If you have any further questions or concerns, please don't hesitate to reach out to our customer support team.Apparently, old habits are hard to break as they say, so I had a hard time trying not to create an ear or directing the rise. With a bit of practice, we're confident that you'll be able to create beautiful bread scores that stay open longer. We appreciate your feedback and hope you'll give our Lame Bread Knife another try. It might be helpful to consult online tutorials, youtube or even reach out to experienced bakers who can provide valuable insights. We recommend experimenting with different techniques and adjustments to find what works best for you. Additionally, the type of bread, its moisture content, and the temperature can also influence how the cuts behave.
It's crucial to hold the knife at the right angle and gently apply consistent pressure to achieve clean and defined cuts. While our knife is designed to create beautiful designs and cuts in bread, it's important to consider a few factors that may contribute to the cuts closing up quickly.įirstly, the angle and pressure applied while scoring can greatly affect the outcome. Scoring bread can indeed be a skill that requires some practice and technique. We're sorry to hear that you haven't been able to master scoring bread with it. Thank you for sharing your experience with the Lame Bread Knife.
The high-quality stainless steel blades of our baker’s lame bread scorer will put you in control of exactly where you want your bread dough to open and expand. If your basic skills are already proven and you’re ready to channel your creativity, make your mark with your very own signature score. If you’re a newcomer to this home bread making craze, cut your teeth trying out some classic decorative leaf patterns on baguettes, caraway rye loaves, or the everyday sourdough loaf recipe you’ll find on Cookidoo.
#SCORING KNIFE BREAD SKIN#
Making the perfect mark with your dough scorer allows the right amount of moisture to escape from your loaf, so it properly expands in the oven, without tearing the skin or crust.
#SCORING KNIFE BREAD HOW TO#
Modelled on the lame tool French bakers have used for centuries, with a thin and sharp curved blade and a long handle to give you ultimate cutting control, this is how to score sourdough bread like a pro. Your homemade breads will look like they came straight out of a traditional artisan bakehouse with just a quick flick of the baker’s lame bread dough scorer.
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