Lames

A lame being used to score dough
A lame being used to score dough

A lame is used in baking to cut, score or slash dough before baking.

The breaks made in the dough surface allow the bake to expand unrestrictedly. The skin tear also allow moisture to pass through the skin of the dough.

The lame is used by bakers to add artistic flare to a loaf and shape the look and feel. Additionally, the lame is used to enhance baked crust surface texture.

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  • Mure & Peyrot Lame Blades
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    Lame Blades – Mure & Peyrot

    £4.15 – £39.99 Exc. Tax

    Mure & Peyrot high quality lame blades ensure a clean cut through your dough.

    • Compatible with Landaise, Adour, Borderlaise, Longuet and Boulange lame models.
    • Made from high quality stainless steel.
    • Pre-polished for ultimate smoothness.
    • Hard-wearing and flexible.
    • Mure & Peyrot have refined lame blades since 1904.
    • Made in France.
    • Stocked and shipped in the UK.

    By law, you need to be 18+ years old to purchase this dough scoring knife/lame. By purchasing this product, you agree that you satisfy this requirement. Age verification is required.

     

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