“This is an excellent value lame, and contributed to the gorgeous loaves of sourdough I baked this morning. However, I'd caution that it's important not to over-prove your dough, and I also find it much easier to slash chilled dough (i.e. which I've retarded for the second prove in the fridge overnight). Last week I tried to slash room-temp dough and encountered the same dragging I used to get when using sharp knives - albeit less with the Bordelaise.”
“There is clearly a technique to using this instrument which I have yet to master. I've watched videos of people using it and it clearly does the job. I'll just have to keep trying.”
