Lame
A lame (pronounced as "lahm") is a special tool bakers use to make decorative cuts on bread dough before baking. It's basically a handle with a very sharp blade that helps create those attractive patterns you see on professional bread loaves. These cuts aren't just for looks - they help control how the bread expands during baking and create that desirable crispy crust. When you see this term in resumes or job descriptions, it shows that the candidate has experience with artisanal bread making and attention to detail in professional baking.
Examples in Resumes
Created signature bread designs using lame scoring techniques for artisanal bakery products
Trained junior bakers in proper lame handling and bread scoring patterns
Developed new decorative patterns using lame techniques for specialty sourdough breads
Typical job title: "Artisan Bakers"
Also try searching for:
Where to Find Artisan Bakers
Professional Organizations
Online Communities
Job Resources
Example Interview Questions
Senior Level Questions
Q: How do you train others in proper lame technique and safety?
Expected Answer: A senior baker should explain their method for teaching proper grip, angle, depth of cuts, and safety protocols. They should also mention how they adapt teaching methods for different skill levels and maintain quality standards across a team.
Q: How do you adjust scoring techniques for different types of bread dough?
Expected Answer: The answer should cover how scoring patterns and depths vary for different hydration levels, flour types, and bread styles. They should mention specific examples and troubleshooting common issues.
Mid Level Questions
Q: What different scoring patterns do you use and why?
Expected Answer: They should describe various traditional and modern scoring patterns, explaining how each affects the bread's final appearance and expansion during baking.
Q: How do you maintain and care for your lame?
Expected Answer: The baker should explain blade replacement frequency, cleaning procedures, and proper storage to maintain tool effectiveness and safety.
Junior Level Questions
Q: What is a lame and how do you hold it properly?
Expected Answer: Should demonstrate basic knowledge of the tool, proper grip techniques, and basic safety considerations when scoring bread.
Q: What's the purpose of scoring bread before baking?
Expected Answer: Should explain that scoring controls where the bread expands during baking and creates an attractive appearance, showing basic understanding of the bread baking process.
Experience Level Indicators
Junior (0-2 years)
- Basic bread scoring patterns
- Safe handling of lame
- Understanding of proofing times
- Basic dough assessment
Mid (2-5 years)
- Complex scoring patterns
- Adjusting techniques for different doughs
- Training others in basic scoring
- Troubleshooting common issues
Senior (5+ years)
- Creating signature scoring patterns
- Managing team scoring standards
- Advanced bread formulation
- Training and quality control
Red Flags to Watch For
- Unable to explain basic scoring techniques
- No knowledge of bread dough characteristics
- Lack of attention to safety protocols
- No experience with different types of bread dough
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