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Spent $80 on a fancy bread lame and it ruined my scoring
Bought that wire-handled lame from a bakery supply shop in Portland. Looked slick. But the blade angle was totally off for my grip. Kept tearing my dough instead of clean cuts. Anyone else ditch a tool that was supposed to be "professional" and go back to a basic razor blade?
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olivere301d ago
Grabbed that same fancy lame and felt like a total bread snob for about five minutes. First cut was more like a ragged tear than a score, honestly looked like a toddler went at it with a butter knife. Ended up tossing it in the drawer of shame and now I just use a normal razor blade stuck on a chopstick (okay, a wooden skewer). Sometimes the "professional" stuff just makes you feel like a pro at messing up, right?
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nancy2751d ago
@olivere30, did you ever wonder if the wooden skewer is actually the best thing since sliced bread?
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