Beautiful hand made Wood Lames from Simpel Surdej, Denmark ...
"We are thrilled to know our handmade Lames found their way to you on the other side of the planet! We hope Kiwis find them interesting and great to use.
We wanted to make a tool that was beautiful, functional and safe to use. The sharp blade can be tucked away and hidden. Once the blade becomes dull it's easy to change it into a fresh one. But remember all 4 corners of the blade can be used in this design.
A bread lame is used to score sourdough bread, to create a nice and controlled oven spring on your bread. Some bakers also love to make artistic work with their bread scoring.
If you want to take good care of your Simpel Surdej scoring knife, then you can add a thin layer of cooking oil - such as olive oil or rapeseed oil. Never soak the bread lame in water or clean it in the dishwasher.
Best regards from Peter Jespersen, Denmark."
Long handle Bread Lame available in ... Smoked Oak, Oak, Ash. Provides a precise straight score cut into the loaf. Blade sits flat in the lame and you can determine the angle you want the razor blade to be at when you score. Excellent weight handle and form for great control and hand comfort. The blade sits safely back into the body of the lame when storing, and is easy to change for a fresh blade when necessary.
Art Lame available in ... Smoked Oak, Oak, Ash. The perfect lame when you are wanting to do "art scores" on the loaf. Allows very fine intricate scoring cuts. Blade sits flat in the lame and you can determine the edge angle you want the blade to be at when you score. The blade sits safely back into the body of the lame when storing and is easy to change for a fresh blade when necessary.
Every Lame comes with 3 double sided razor high quality Derby coated blades for a clean effortless score and complete rust resistance. Derby blades are long lasting and easy to clean if necessary.
BONUS ... Complimentary sachet (aprox 10g) of organic diastatic malt powder (a natural bread dough enhancing additive for superior crust colour, flavour and nutrition) for you to try in your bread dough. Add directly to the dry flour weight at 0.5%.
Want to make a real aged sourdough pizza dough, try Simpel Surdej's recipe ...
https://simpelsurdej.dk/blogs/nyheder/surdejspizza
Match that up with one of our Pizza Baking Steels and you'll never be ordering pizza on-line again.
