LAMé (KITCHEN TOOL)

A 'lamé' is a double-sided blade used to slash the tops of bread loaves in artisan baking. A lamé is used to ''score'' (also called or ''slash'' or ''dock'') bread just before the bread is placed in the oven. Often a lamé will have a slight curve to it which allows users to cut flaps (called ''shag'') considerably thinner than would be possible with a traditional straight razor.
This allows bread 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, trapped inside the dough. Proper scoring also allows the baker to control exactly where his or her breads will open or bloom. This significantly improves the appearance of baked breads. Scoring, finally create varieties in forms and appearance. It brings out the bread baker's artistic talent and marks his or her own signature.

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References

References

★ REINHART, P. 1998. Crust & Crumb: Master Formulas for Serious Bread Bakers. Published by Ten Speed Press.