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18d • Bread Banter 💬 🥖
Word of the day is...LAME (lahm)
The lame literally translates to a "blade," but to the artisan baker, it is the fundamental wand used to direct the final transformation of the loaf.
Pronounced lahm, this tool consists of a razor-sharp edge—often a replaceable double-edged blade—affixed to a handle, or manche, which allows for the swift, shallow incisions required for proper scoring.
Historically, before the availability of industrial steel, bakers would use sharpened pieces of flint or simple kitchen knives, but the specialized, thin profile of the modern lame was perfected to ensure the blade does not "drag" or snag on the delicate, fermented skin of the dough. In the world of sourdough, the lame is used to create the grignage, providing a deliberate path for the steam to escape and allowing the bread to reach its full potential during the oven spring without bursting at the seams.
Mastery of the blade requires a firm hand and a quick spirit, often following the détente and final shaping, to ensure that the croûte develops with both beauty and structural purpose.
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Word of the day is...LAME (lahm)
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