A lame () is a double-sided blade that is used to slash the tops of

bread Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made f ...

loaves in baking. A lame is used to ''score'' (also called ''slashing'' or ''docking'') bread just before the bread is placed in the oven. Often the blade's cutting edge will be slightly concave-shaped, which allows users to cut flaps (called ''shag'') considerably thinner than would be possible with a traditional straight

razor A razor is a bladed tool primarily used in the removal of body hair through the act of shaving. Kinds of razors include straight razors, safety razors, disposable razors, and electric razors. While the razor has been in existence since bef ...

. A slash on the loaf's surface allows the dough to properly expand in the oven without tearing the skin or crust and also allows moisture to escape from the loaf. It also releases some of the gas, mainly

carbon dioxide Carbon dioxide ( chemical formula ) is a chemical compound made up of molecules that each have one carbon atom covalently double bonded to two oxygen atoms. It is found in the gas state at room temperature. In the air, carbon dioxide is t ...

, that is trapped inside the dough. Proper scoring also allows the baker to control exactly where the loaf will open or bloom. This significantly improves the appearance of baked breads. Scoring, finally, creates varieties in forms and appearance. It brings out the bread baker's artistic talent, allowing a unique signature. French-style artisan country bread

References

*Jeffrey Hamelman (2004). ''Bread: A Baker's Book of Techniques and Recipes,'' John Wiley & Sons, Inc. *REINHART, P. (1998). ''Crust & Crumb: Master Formulas for Serious Bread Bakers,'' Ten Speed Press {{bread-stub Kitchen knives