Only from Flour + Water Baking

Bread Scoring Lame With Razor Blades and Leather Cover

Name: Bread Scoring Lame With Razor Blades and Leather Cover
Brand: Flour + Water Baking
SKU: ACC-BL
Price: 13.00 AUD
Availability: InStock

Bread Scoring Lame With Razor Blades and Leather Cover

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$13.00

~~$15.00~~ $13.00

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Bread Scoring Lame with Razor Blades and Leather Cover

Score your sourdough with confidence. Includes 5 razor blades and a leather cover for safe storage.

Scoring is the last thing you do before the dough goes into the oven — and it matters. A clean, confident score controls how the loaf expands, creates the characteristic ear on a sourdough, and prevents the crust from bursting unpredictably. The right tool makes all the difference.

This lame holds a thin, curved razor blade at a fixed angle, allowing you to slash through cold dough in one smooth motion without dragging or tearing. The curve of the blade lifts slightly as it cuts, which is what creates the distinctive ear and bloom. Score just before baking, straight from the fridge, while the dough is cold and firm.

The handle is crafted from oak wood with a carved grip that sits naturally in the hand. The included leather cover protects the blade — and your fingers — during storage. Comes with 5 stainless steel razor blades. Each piece features a carved Flour & Water logo on the handle.

Main features

Curved razor blade — lifts beneath the crust for a clean ear and bloom
Oak wood handle with carved grip — comfortable and secure in the hand
Leather cover included — protects blade and fingers during storage
Comes with 5 stainless steel razor blades
Blades are replaceable — compatible with standard safety razor blades
Size: 18.9cm length × 2.3cm width

Material: stainless steel blade, oak wood handle, leather cover

Goes Well With

Razor Blades — Pack of 10 – replacement blades when yours need changing. Replace every 2–3 loaves for best results.
Magnetic Wooden Lame – looking for a premium upgrade? Our walnut lame with retractable blade and magnetic storage.
Oval Banneton – proof your dough before scoring. Score straight from the fridge for the cleanest cut.
Bundle #3 – Beginner Baker Set – includes this lame along with everything else you need to bake your first loaf.

Helpful Guides

Classic Sourdough Bread Recipe – see exactly when and how to score in a full sourdough bake.

How to Score Your Bread

Score your dough immediately before placing it in the oven, while it is cold from the fridge — cold dough holds its shape and cuts more cleanly than warm dough.

Hold the lame at a 30–45° angle to the surface of the dough and score in one smooth, confident motion. Hesitation causes tearing. For a classic ear, make one long arc score along the top of the loaf at an angle. For decorative patterns, use the tip of the blade with lighter pressure.

Scoring depth should be approximately 1–2 cm. Too shallow and the loaf may burst at a weak point; too deep and the ear may not lift cleanly.

Scoring controls how the loaf expands during baking and creates the characteristic crust patterns that define artisan sourdough.

Blade Care & Replacement

Replace your blade after every 2–3 loaves, or whenever you notice it dragging rather than gliding through the dough. A dull blade tears the dough surface and can cause the loaf to deflate — fresh blades make a noticeable difference.

After each use, carefully wipe the blade dry with a cloth to prevent rust. Store the lame with its cover on. Never leave a loaded lame loose in a drawer.

Our stainless steel razor blade pack (10 blades) keeps you stocked for months and fits both our standard scoring lame and magnetic wooden lame.

Safety

Razor blades are extremely sharp. Always fit and remove blades using the protective cover or a folded piece of card — never with bare fingers.

Store with the cover on at all times when not in use. Keep out of reach of children.

To dispose of used blades safely: wrap securely in tape or place in a small rigid container (such as an empty tin) before putting in the bin. Never place loose blades in recycling.