How to use lame to score bread

Рет қаралды 88,145

San Francisco Baking Institute 2020

3 жыл бұрын

How to use a lame/ Scoring Batards
Setting up a lame(scoring blade)
Proper and Improper was of scoring batards

Пікірлер: 47

@camwhitman5425 Ай бұрын

Excellent video. I learned so much more than I expected. I didn’t realize that scoring the bread in such a way would promote better air bubbles when baking.

@nicolelin6117 3 жыл бұрын

Thank you for this comprehensive guide! The directions were clear and concise and I understood so much more after watching this.

@need2retire543 2 жыл бұрын

Best instruction on how to use a lame hands down.

@AdmiralPeach Жыл бұрын

Genuinely the best video on KZfaq about scoring & lames. Thank you so much!!! I finally understand what I’m doing wrong ❤

@psychedelicguitarartbyjima3850 2 жыл бұрын

Thank you for this comprehensive guide! The directions were clear and concise and I understood so much more after watching this. Pizza For you 🍕🍕🍕🍕🍕 and thank you Nicole Lin

@bernadettemullaney2058 2 жыл бұрын

This is such a good, short and straigtforward description/tutorial . I now realise where I have been going worng for the last year . Thank you very mcuh and 10 out of 10 !

@maharajaneela 3 жыл бұрын

This was so wonderfully informative! Thank you so much!

@elizabethnelson6787 3 жыл бұрын

Finally! Thank you very much for demonstrating what I've been doing wrong and why in three minutes and thirty-nine seconds!

@t.dotguy 5 ай бұрын

Great video. Thank you!

@valerienavarro8291 3 жыл бұрын

Thank you 🙏 I just purchased a bread set. I had no idea how to put the blade or make a design 💕

@nedra8888 3 жыл бұрын

Excellent explanation!!! Thank you

@CarloHizon 3 жыл бұрын

Fantastic guide!

@theaccountcreated8962 3 жыл бұрын

I needed this! Thank you!

@carolr4871 3 жыл бұрын

I had no idea. Thank you so much!

@Gwar7 3 жыл бұрын

Thank you, this was what I needed.

@M4T1J4P0 2 жыл бұрын

Thank you for this, super informative.

@matanbenshoham5511 3 ай бұрын

excellent video thank you

@liswong7787 2 жыл бұрын

This is a very good explanation. Thank you very much!

@fulluphigh 3 жыл бұрын

This was such a fantastic, helpful video! Kinda crazy I had to scroll through so much useless junk when searching for how to score with a lame to get to this. All the fancy aesthetic garbage, to finally got to this fantastic video! Even crap like king Arthur's videos, where they keep the camera on the bakers face while he's demonstrating what he's doing 🤣😭 Seriously this was so helpful, especially with the whiteboard diagram. And the examples!!

@DD-ei7yi 3 жыл бұрын

Great video, thanks!

@user-to7ii6jb7l 3 жыл бұрын

excellent and clear tutorial

@50sRockChick 5 ай бұрын

Really helpful thank you.

@wendinichols677 11 ай бұрын

Great tutorial! Thank you!

@evah3136 2 жыл бұрын

Very helpful, thank you!

@In4It789cat 2 жыл бұрын

So helpful! Thank you!! :)

@bretthake7713 10 ай бұрын

Excellent guide thank you

@frez777 2 жыл бұрын

Excellent.

@philip6502 2 жыл бұрын

Very helpful. Thanks. 🍞

@drhamptn 3 жыл бұрын

I have a sharp lame, but it tends to catch on the surface and deflate the loaf. This video was good as far as it went, but how do you prep the bread surface? Pat on flour, chill,, moisten, oil the blade? Needs more detail on solving the actual cut to get it clean.

@arthurf8591 3 жыл бұрын

I used to have the same problem. Now I think it is a good test to see if everythink worked out: When the dough has enough strenght, the right hydration, proofing time etc you can slice the surface without deflating it. For me the biggest change was resting the loaf overnight. Scoring becomes to much easier with the cold and slightly dried out surface.

@ksmith96 3 жыл бұрын

It's also tricky when using a no-knead recipe. The dough is softer and wetter, and much more prone to dragging. I'll keep practicing! 😄

@lydiahubbell6278 8 ай бұрын

@@ksmith96i snip some cuts with scissors in my soft dough or just let it bust open where it wants.

@markharrisllb 7 ай бұрын

I was advised by a lady on here to put your bread in the freezer for 30mins. I put mine in as my oven and pizza stone warm up, so about 40 mins. It works brilliantly for high hydration (80% ish) but not so for seeded bread which I use 15% protein very strong flour, rye and spelt flour at a ratio of 8:1:1. As your comment is 2 years old you probably know all this already, but it might be helpful if someone else sees your comment looking for an answer.