Bread lame with wooden handle and blade cover

Name: Bread lame with wooden handle and blade cover
Brand: Mari Peče
SKU: TL98420
Price: 199.0 CZK
Availability: InStock

Sale price 199,00 Kč

In stock

5 reviews

Quantity

Odesíláme do 24 hod. · Doprava zdarma nad 1 200 Kč · 5,0 hodnocení zákazníků

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This bread lame with a wooden handle is a precision tool for bread baking – featuring a sharp replaceable blade and a safe cover for the blade itself. It will help you with classic loaf scoring – whether you want to create an "ear" on the loaf, intricate decorations, or score baguette dough. It is lightweight, precise, and reliable – and once you hold it in your hand, you'll never go back to using a knife. As a bonus, you receive an additional set of high-quality replacement blades.

Why you'll love it

– Bread lame with a sharp stainless steel blade
– Wooden handle for a firm yet light grip
– Suitable for scoring bread, baguettes, and decorative cuts
– Safe cover for the blade plus replacement blades included in the package
– An indispensable tool for home bread baking

Decoratively scored sourdough bread, rustic baguettes, and creative scoring worthy of a professional baking studio

Scored loaf
Allows for precise control over your cuts – whether you're going for a classic center slice or a striking "ear" on your loaf.

Rustic baguettes
Achieve that characteristic French look with a beautiful bloom in just one single stroke.

Decorative scoring
Want to sketch on your bread like an artist? With this tool, you can master complex ornaments or wheat stalk patterns.

Mari’s tips on how to score bread correctly without tearing

Always score just before baking and into properly proofed dough. Don't expect miracles with a dull knife—a sharp blade is fundamental. Add a dash of courage, and making the cut will be easy. Not sure how deep? Try 0.5 to 1 cm depending on the hydration.

If you want to achieve the "ear" look, guide the cut at approximately a 45-degree angle with one quick stroke across the entire loaf. For a more dramatic bloom, you can "undercut" even further just beneath the edge you've just sliced.

Cold-proofed dough from the fridge is much easier to score than dough proofed at room temperature. And don't forget to replace the blade in time—a dull cut equals a torn loaf.