Bread Lame β€” Care & Use Guide

A lame (pronounced "lahm") is a small, razor-sharp tool for scoring your dough right before it goes in the oven. That cut gives your loaf a controlled place to expand, so it opens up where you want it instead of bursting out the side. It's also how you get that classic bakery look.

Quick start

Scoring in 4 steps

1. Keep it cold. Score straight from the fridge if you can. Cold dough cuts much more cleanly.

2. Angle the blade. Hold it at about 30–45Β° to the dough, not straight down.

3. One confident cut. About 1 cm deep, in one smooth, quick motion. Hesitating tends to drag and tear.

4. Straight into the oven. Bake right away so the cut opens up as the loaf rises.

Getting Your Blade In

Handle blades with care

Your blades come separately in a small box, each one wrapped in paper. They're razor-sharp. Slide one out, unwrap it slowly, and hold it only by the short ends, never the long edges. Keep the box of spares somewhere safe and out of reach of kids.

UFO lame

  1. Twist the two discs to open the lame
  2. Line the blade's holes up with the posts inside, and set it in place
  3. Twist the discs back together to lock the blade in. A small bit of edge should stick out when it's open.
  4. Twist it closed to tuck the blade away whenever you're not using it

Traditional lame

  1. Hold the lame by the handle with the metal stem pointing away from you
  2. Thread the blade onto the stem through its holes, so the blade curves slightly as it slides on
  3. Make sure it's snug and doesn't wobble
  4. Cover the blade whenever you're not using it

Which Lame Should I Use?

Traditional lame: for the big, bold cut

Best for one confident, deep slash down the loaf. That's what creates the "ear," the raised ridge of crust you see on bakery loaves. Hold it like a pencil at a 30–45Β° angle and make one smooth, quick slash.

UFO lame: for control and patterns

The round shape gives you more control, which makes it great for decorative scoring like leaves, wheat stalks, and crosshatches. Pinch the centre between your thumb and index finger, with the rest of your hand curled loosely around the edge for stability.

Blade Care

  • Swap the blade as soon as it starts to drag instead of slicing cleanly. A dull blade is the most common reason for messy, torn scores.
  • Store it safely. Keep the UFO lame twisted shut, and the traditional lame covered, to protect the edge and your fingers.
  • Keep it dry. Wipe off any dough or moisture after use so the blade doesn't rust.

Common Questions

My scores aren't opening up.

Try a slightly flatter angle (closer to 30Β°) and one quick, confident cut. Check that your blade is sharp. If it's still not opening, the dough may be under- or over-proofed rather than a blade problem.

The blade drags and tears the dough.

Usually that means the blade is dull or the dough is too warm. Swap in a fresh blade, and score straight from the fridge if you can.

Which one is better for beginners?

Either works. Most beginners start with one simple cut down the middle, which either lame can do well. Try the UFO for patterns once you're comfortable.

Ready to bake?

The kit guide has an easy first-loaf recipe that shows you exactly when to score.

Open the kit guide β†’

Questions? Email us at info@harvestbaking.co, or ask fellow bakers in The Crumb Club. We read every message.

β€” Caleb