“My previous lame only allowed the blade to be attached, rather than secured. Inevitably, the blade would come loose as it lost sharpness or if the dough surface started to form a 'skin' after a long prove. With the Landaise lame the blade is held firm and it's easy to rotate as needed to use a different side. With the proviso that I've only used this product for weeks and not months (or even years), I would firmly recommend it.”
“My previous lame only allowed the blade to be attached, rather than secured. Inevitably, the blade would come loose as it lost sharpness or if the dough surface started to form a 'skin' after a long prove. With the Landaise lame the blade is held firm and it's easy to rotate as needed to use a different side. With the proviso that I've only used this product for weeks and not months (or even years), I would firmly recommend it.”
“Having bought La Cloche (and having much success with it!) I purchased the oblong baker. It's a little more difficult to use, admittedly (not easy to transfer dough from proving basket to baker etc - and I didn't have success when I put cold baker in the hot oven). So, undaunted, I decided not to prove my dough in a basket when making bread for this baker, and the results are very good indeed.”
