This is my absolute favorite bread lame — it’s a ridiculously good deal (under $10!). If you want the link it’s in the comments, or just comment LINK and I’ll send it to you 👇 Now let’s talk scoring. Your dough should go straight from the fridge to the blade — cold dough scores so much easier. I use a really sharp lame, hold it at a slight angle, and cut from top to bottom about ½ inch deep (a little deeper than you’d think!). Then I go back, tilt the blade even more, and make a shallow pass al
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This is my absolute favorite bread lame — it’s a ridiculously good deal (under $10!). If you want the link it’s in the comments, or just comment LINK and I’ll send it to you 👇 Now let’s talk scoring. Your dough should go straight from the fridge to the blade — cold dough scores so much easier. I use a really sharp lame, hold it at a slight angle, and cut from top to bottom about ½ inch deep (a little deeper than you’d think!). Then I go back, tilt the blade even more, and make a shallow pass al
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