To lame or not to lame?.or just plainly lame?
In relation to the post by Bill ( it just came to my mind about past experience with the dough blades )about his homemade lame did anybody have used other kinds of blades to slash the dough and were you able to get the right grigne?
I have used different blades including the barbers old razor, kitchen knife, paring knife, surgeon scalpel, box cutter, even sharpened sides of the broken hacksaw blade .
As long as they are really sharp and you know how to use it the cut all satisfactorily.
The other missed factor for dough slashing is the dexterity of the hand doing the slashing?..it takes some practice to be an expert in it,,
Even if the knife is sharp if you don?t know to how to use it properly you will end up dragging the dough creating an unsightly gash?
Some apprentice bakers have done this mistake to the consternation of their head bakers
This is critical with French sticks where the slashing is an art by itself and many bakers argue that its not the kind of blade that counts but how you do it!
I also agree with it?partially
In the past I have purchased lames from a French company IIRC MATFER but it did not improve my slashing skills during that time?. Rather I was able to get it properly done with the razor blade?.and only later was I able to simulate the slash with that French lame?
Therefore I would like to ask if lame is really a necessity or just an artifice ?for a baker?.
I have traveled in many parts of the world and found out that bakers use whatever blades they could find(sharpen it ) to cut the dough?.
BTW I am not trying to destroy Bills business,,,,,,