Q & A: Lame

 

 

Q: What is a lame knife?

A: A "lame" (pronounced lahm) is not a type of knife; rather, it is a tool used in baking, specifically in the context of bread-making. A lame is a long-handled tool with a razor blade at the end, designed for scoring or slashing the surface of bread dough before it is baked. The purpose of scoring the dough is to control the expansion of the bread during baking, allowing it to rise properly and creating an aesthetically pleasing pattern on the crust.

The term "lame" comes from the French word for "blade," and it is an essential tool for artisan bakers. The razor blade on the lame is thin and sharp, providing precision when making cuts on the surface of the dough. The long handle allows the baker to make controlled and consistent slashes, influencing the direction and pattern of the bread's expansion as it bakes.

Using a lame is considered superior to other cutting methods, as it helps prevent the dough from tearing and allows for better control over the rising process. The slashes also serve a functional purpose by releasing steam from the dough, which contributes to the development of a crisp and well-textured crust.

In summary, a lame is not a knife in the traditional sense but rather a specialized tool used by bakers to score bread dough before baking, contributing to the overall quality and appearance of the finished loaf.

Source: Some or all of the content was generated using an AI language model