Professional Bread Lame,Upgraded Extractable & Magnetic Bread Lame Dough Scoring Tool,Premium Sourdough scoring tool for Sourdough Bread baking & Bread Making Tools,Includes 10 Razor Blades (Blue)

To get a professional "ear" and controlled expansion, follow these essential steps:

• Cold Proofing: Ensure your dough is chilled (around 40°F). Cold dough is easier to slice without sticking.
• The 30° Angle: For a classic ear, hold the lame at a shallow 30-degree angle to the dough surface. This creates a flap that lifts as it bakes.
• Depth & Speed: Cut about 1/2 inch deep in one swift, confident motion. Hesitation leads to jagged edges.
• Blade Maintenance: Use a sharp, clean blade. If it drags, lightly coat the tip with water or cooking oil.

Handle with Caution: Always hold the blade by its short, non-sharp sides. Never touch the long, razor-sharp edges with your bare fingers.

Flex the Blade (for Curved Lames): If using a stick-style lame, gently bend the blade and slide the mounting rod through the center holes. The tension of the curve will hold the blade securely in place.

Align the Center (for UFO Lames): For circular/UFO-style holders, unscrew the two halves, place the blade onto the stabilizing pins, and screw the cover back on until snug.

Ensure Proper Exposure: Only a small portion of the blade (about 2–3mm) should be visible beyond the edge of the holder to prevent the lame from dragging through the dough.

Dispose Safely: When the blade becomes dull, wrap it in heavy paper or use a dedicated "blade bank" for disposal to prevent injury to sanitation workers.

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Proper cleaning prevents dough buildup and ensures your blade stays sharp and hygienic.

• Remove the Blade: For a deep clean, carefully remove the razor blade first to avoid cutting yourself or trapping moisture behind it.
• Wipe with a Damp Cloth: Use a soft, damp cloth to wipe away any flour or dried dough from the handle and blade holder.
• Avoid Soaking: Never soak wooden lames in water, as this can cause the wood to warp or crack. For stainless steel lames, hand washing is best.
• Dry Immediately: Thoroughly dry all parts with a clean towel to prevent rust on the blade or mold on the handle.
• Oil Wooden Handles: Occasionally rub a food-safe mineral oil onto wooden handles to keep them smooth and water-resistant.