#OLD FASHION BREAD LAME FROM YEARS AGO HOW TO#

I spent years trying everything out, I just wouldn’t bother with a Fan Oven, I’d just buy a Bread Maker and good flour like Wrights… don’t bother listening to people who say you just need four, salt, butter, water, yeast and Sugar…. I could never get anything good out of it, it also grows the Bread to one side which is annoying. The Humidity thing, I could only get with a fire Oven, putting a bowl of water in there and then when it’s all steamy, putting the bread in. However the Wrights Flour just seems so strong and it just keeps expanding and expanding no matter what. The problem I’ve been having is stopping the Bread from growing sideways and just being flat, because the process of moving the Bread just ruins it. So the Wrights Flour for whatever reason just stays in position, it doesn’t fall flat, you can bake it without any support. The only way I’ve been able to make good bread is using Wrights Flour and with an Oven with lots and lots of moisture. You can find them here!īread baking tips bread scoring, bread tips, lamé, scoring tool Reader Interactions Our own (designed by Ed) WKB bread scoring tools are available in our webshop.

Another great instructional baguette scoring clip is this one from King Arthur flour.

#OLD FASHION BREAD LAME FROM YEARS AGO HOW TO#

Check out this video of how to and how NOT to score a baguette, very informative!.Like someone did with a paper towel roll before putting it into practice on a baguette. Drawing the pattern you want to make on paper before you use it on your bread.I tried this myself with spray oil on my own lame and I recommend you give it a try, it cuts just that little bit easier through the dough. Some people spray their knife with cooking spray or oil just before scoring.Tips from other bakers you might want to try: Practise, practise, practise, bake, bake, bake, score, score score!.If you want to create an “ear,” the knife blade should be held at a shallow angle (about 30 degrees) with the surface of the loaf, about 0.6 cm/ ¼ inch deep.Wet the blade in water between slices (especially when working with sticky dough).Make swift and confident slashes, but at the same time be gentle (iron hand in velvet glove).Make sure your blade or knife is very sharp.Hesitation will result in tearing and you can forget about lifting your loaf by its ear.īut there are some useful tips to help you: Sometimes you feel very confident and sometimes you don’t. Scoring bread has a lot to do with confidence.

The purpose is primarily to control the direction in which the bread will expand during “oven spring.” Easier said then done! I found that out as I tried to score my first loaf. Scoring is slashing the dough with a blade or a sharp knife to allow it to expand during baking. Let your dough scoring knife do the work, as you’re scoring, slashing or docking your way to an ear!

Old fashion bread lame from years ago