Lame Handling — Scoring & Slashing

Overview

This lesson covers the fundamentals of lame handling and scoring (also called slashing) so students can shape intentional expansion on proofed dough. Mastery of these skills improves oven spring, crumb structure and final loaf appearance.

• Learning objectives: Proper lame grip and safety; common scoring patterns; controlling expansion; scoring timing relative to proof and oven entry.
• Prerequisites: Dough properly mixed, bulk fermented, shaped and proofed to the appropriate stage (see proofing lesson).

Tools & Safety

Required equipment

• Lame (single-use blade holder or replaceable blade holder)
• Fresh razor or #11 blade (sharp blades give cleaner cuts)
• Bench scraper
• Proofing basket (banneton) or couche as appropriate
• Flour for dusting

Safety

Always point the blade away from your body. Replace blades when nicked. Keep fingers clear of the blade path. Use a blade cover when walking across the kitchen.

Step-by-step: Lame Handling & Scoring

1. Prepare the dough (final proof stage)

1. Confirm proof level: the dough should be airy but still hold shape; perform a gentle poke test — if the indentation springs back slowly and partially, it's ready to bake.
2. Transfer the dough to the peel or baking surface seam-side down (if required by your bake).
3. Lightly dust the surface of the dough and your lame so the blade does not stick to the dough.

2. Proper lame grip & angle

1. Hold the lame like a pencil or flat in your hand — choose a grip that is steady and comfortable.
2. Angle: aim for a shallow angle (approximately 20°–30° relative to the dough surface) for a long, graceful ear; a steeper angle (45°–60°) produces a deeper, more dramatic cut but risks tearing if too deep.
3. Keep the wrist firm and use a single, confident motion — hesitation creates ragged edges.

3. Scoring patterns (what to cut and why)

Choose a pattern based on desired oven spring and aesthetic. Below are common patterns and when to use them.

Basic single slash (batard)

1. Make a single, slightly diagonal cut about 0.5–1.0 cm deep along the longest axis to encourage controlled lengthwise expansion.
2. Good for batards, bâtard-style loaves, and when you want a single, predictable ear.

Single central slash (boule)

1. For round loaves (boules), make one or two shallow radial cuts near the center or a single cross to direct expansion upward.
2. Shallow cross cuts create a central bloom while keeping the loaf compact.

Multiple parallel slashes

1. 3–4 shallow, parallel cuts on the top of bâtards produce an attractive pattern and evenly distribute expansion.
2. Spacing should be even (1–2 cm apart) and each cut consistent in depth/angle.

Decorative / advanced patterns

S-shaped ears, wheat sheaf designs, and scores combined with lamination patterns are for advanced students — they require precise timing and a sharp blade.

4. Controlling expansion (depth, position, and steam)

1. Depth: 3–10 mm (0.1–0.4 in) depending on dough strength. Strong, well-developed dough can handle deeper cuts. Weaker dough should be scored more shallowly to avoid tearing.
2. Position: Place cuts where you want the loaf to open. Avoid scoring too close to seams unless that is the intended opening.
3. Angle: Shallow (lower) angles = controlled ear; steeper = larger opening but higher risk.
4. Steam: Use steam in the first 8–12 minutes of the bake to keep dough surface flexible and encourage good oven spring. Plan scoring accordingly — heavy steam amplifies expansion.

5. Proper timing (when to score)

1. Score immediately before the dough enters the oven — scoring too early allows the surface to dry and the cut to seal.
2. If you must delay (e.g., class setup), cover the scored loaf lightly with parchment to slow drying and re-flour just before baking.
3. For extremely cold-proofed loaves, score straight from the fridge — chill firms the dough and often makes cleaner cuts.

Execution tips & troubleshooting

• Tearing instead of ear: Blade dull or angle too steep — replace blade and reduce angle or depth.
• Cut seals immediately: If cut closes, re-flour the blade and re-score quickly but confidently.
• Uneven openings: Inconsistent depth/angle — practice on proofed dough scraps to build muscle memory.

Practice exercises & assessment

Exercises

1. Practice three basic patterns on proofed dough rounds: single central slash, cross, three parallel slashes. Observe oven spring and ear definition.
2. Vary angle/depth while keeping other variables constant to see direct effects on expansion.
3. Timed drill: score and bake 5 loaves in sequence to practice speed, safety and consistency under pressure.

Assessment rubric (suggested)

Further reading & links

• Bannetons & proofing
• Using steam for oven spring
• Recipe Index