My scoring device is called a lame. Mine is made from a double-edged razor (which can be found in the shaving section of any grocery store) threaded carefully onto a coffee stirrer stick (complimentary at Starbucks).
That's it.
I've long wondered what the advantage of the curved blade is. Hammelman recommends a curved blade for slashes at a 30 degree angle (baguettes and oval loaves) and a straight blade for vertical cuts (rounds). What's the advantage of a curve?
I'd guess your homebrew lame has a curve. Mine, since it's just Krazy-glued to a popsicle stick, is straight.
I don't know. The only advantage I know is that one can assemble it without glue. ;)
I'll have to try putting together a straight lame and get a feel for the difference.
Professional bakers use other shapes as well: Bec de Canard (hooked), Courbe (curved), Droite (angled), Boule (angle-hooked), and the usual Lame (straight). You can almost see them (in that order) in this photo: http://www.bridgekitchenware.com/moreinfo.cfm?Product_ID=94
Floyd,
I've long wondered what the advantage of the curved blade is. Hammelman recommends a curved blade for slashes at a 30 degree angle (baguettes and oval loaves) and a straight blade for vertical cuts (rounds). What's the advantage of a curve?
I'd guess your homebrew lame has a curve. Mine, since it's just Krazy-glued to a popsicle stick, is straight.
Just curious. Does anyone know?