Traditional Bread Lame – Precision Scoring Tool

Scoring is the cut you make in your dough right before it goes in the oven. It gives the loaf a controlled place to expand, so it opens where you want it instead of bursting out the side.

The traditional lame is made for one bold, confident cut. That's what gives you the "ear," the raised ridge of crust you see on bakery loaves. Hold it like a pencil at a 30–45° angle, and make one smooth, quick slash.

• Razor-sharp blades thread onto the stem, and are easy to swap when they start to drag
• Blades are packed separately, each one wrapped in paper. Handle them by the short ends.
• Keep the blade covered when you're not using it

Our Bread Lame Care & Use Guide shows you how to put the blade in and get a clean score every time.