“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.”
“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.”
“After struggling with a cheap plastic lame (which was never very sharp) for a while I thought it was time to invest in something decent.
This did not disappoint, feels solid and is very sharp so making cuts in dough is really easy. Wish I'd got one a while back”
“Simply brilliant! Previously, I have been using a bare Stanley knife blade to score my dough - it didn’t work that well and tended to drag. This slashes cleanly at an angle and I am so pleased with it. Yes, it does seem expensive for a razor blade and plastic handle but worth it as it does the job!”
