An imaginary straight line should run relatively straight across the top of the dough through the middle of the scissor cuts. Cut the dough in a series or quick snips from the top of the dough to the bottom. To score bread with scissors, hold the scissors at a very shallow angle, between 15-20° to the dough. So, once your dough is fully proofed and ready to bake, get some scissors or kitchen shears and wash them well with soap and water. Since kitchen shears are most likely to be food-safe, they’re definitely the better option, but standard household scissors will also work to score bread, as long as they are clean. If you want to score bread without a lame, another option is to use a pair or scissors or kitchen shears. For an oval-shaped loaf, hold the knife at a 45° angle and score one long slash from the far end of the loaf to the near end. For a round loaf, cut two long confident slashes on top of the dough in a cross pattern, going about 1/4 inch deep, and holding the knife at a 90° angle. To score bread with a utility knife, release the blade to its full extent and hold the knife firmly by the handle. If you have a utility knife lying around your house, consider cleaning it, changing it out for a new blade, and using it to score your bread. Although that’s twice as thick as a razor blade, it’s much thinner than any knife in your kitchen. The blade of a utility knife also happens to be extremely thin! According to Fine Homebuilding, utility knife blades are usually 0.018 inches thick ( source). A razor blade can slide through the dough easily. The main benefit of scoring bread with a lame is that the razor blade is extremely thin. Some of My Favorite Baking Tools (Affiliate Links): Baker of Seville Bread Lame Oval Banneton Basket Non-Stick Bread Pan Non-Stick Focaccia Pan 2. If you feel the blade dragging against the dough, pull the blade out and start over again with another quick pulling motion. For an oval, batard-shaped loaf, hold the blade at a 45° angle and score one long slash. For a round, boule-shaped loaf, hold the knife’s blade at a 90° angle and score a cross pattern on top of the dough. To score bread with a serrated knife, use quick pulling motions to score straight slashes along the dough, about 1/4 inch deep. Steak knives, even though they are serrated, are usually too short to be used for scoring bread. Longer bread knives usually work best for this technique. Use A Serrated KnifeĪ serrated knife is an excellent tool for scoring bread, as long as you are careful not to cut too deeply. If you’re making this type of bread, here’s how to score it without a lame. This is the kind of bread I’m talking about. In a professional oven, these breads are baked on the oven “hearth,” but in a domestic oven, they’re baked on a baking stone or in some kind of Dutch oven. This is the kind of bread, usually shaped in a ball or an oval, that you bake directly on the oven surface. These loaves are the ones that usually require scoring. Luckily, there are actually a handful of common household tools that you can use to score your bread! In this article, I want to share with you three easy ways to score bread without a lame.įor the purposes of this article, I will be focusing on artisan-style hearth loaves. If only I had known then what I know now about effective scoring, I would have avoided plenty of ugly loaves. So, I scored my bread with a standard kitchen paring knife (with disasters results). That seemed like a purchase for a more experienced baker. When I was a beginning bread baker, I didn’t own a bread lame.
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