America's Test Kitchen Bread Lame. Bread Illustrated - ATK C3495 Americas Test Kitchen wants to put bread back in everyones oven by demystifying the art and science of bread baking showing bakers of all skill levels how to make crisp-crusted chewy-crumbed loaves rolls sweet breads and more. DOUGH 2⅓ dough 12¾ ounces bread flour 1¼ teaspoons instant or rapid-rise yeast 1¼ teaspoons coarsely ground pepper 1 cup 8 ounces water room temperature 2 teaspoons salt 8 ounces cheddar cheese shredded room temperature 2 cups 1.
Your email address is required to identify you for free access to content on the site. RATED NUMBER 1 BY AMERICAS TEST KITCHEN. The easiest way to score bread dough is with a lame pronounced lahm.
Since the openings taper at the ends the ends of each cut should overlap just slightly to.
A bakers couche keeps bread doughs shape intact and its surface uniformly dry as it proofs and rises. Professional bakers use a tool called a lame pronounced LAHM which means blade in French. Scoring of this type is most easily done with a curved-blade lame our favorite is the Breadtopia Bread Lame 950. Unlike most other bread lames on the market that are constructed with wood or plastic components this lame is entirely stainless steel making it both sturdy and easy to clean.
