A lame (, from French ''

lame LAME is a software encoder that converts digital audio into the MP3 audio coding format. LAME is a free software project that was first released in 1998 and has incorporated many improvements since then, including an improved psychoacoustic ...

'', inherited from Latin '' lāmina'', meaning

saw A saw is a tool consisting of a tough blade, Wire saw, wire, or Chainsaw, chain with a hard toothed edge used to cut through material. Various terms are used to describe toothed and abrasive saws. Saws began as serrated materials, and when man ...

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

bread Bread is a baked food product made from water, flour, and often yeast. It is a staple food across the world, particularly in Europe and the Middle East. Throughout recorded history and around the world, it has been an important part of many cu ...

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 be ...

. 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 is a chemical compound with the chemical formula . It is made up of molecules that each have one carbon atom covalent bond, covalently double bonded to two oxygen atoms. It is found in a gas state at room temperature and at norma ...

, 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. File:Sourdough bread - 44722450712.jpg, Sourdough scored with lame, before baking File:Sourdough bread cut with lame, after baking.jpg, Sourdough bread scored with lame, after baking File:French-style artisan country bread.jpg, Scored loaves of artisan French-style country bread File:Scored loaves of Rye bread.jpg, Loaves of rye bread showing several different kinds of scoring patterns

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