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Magnetic Wooden Bread Lame - Artisan Scoring Tool

Name: Magnetic Wooden Bread Lame - Artisan Scoring Tool
Brand: Flour + Water Baking
SKU: ACC-MWBL
Price: 35.00 AUD
Availability: InStock

Magnetic Wooden Bread Lame - Artisan Scoring Tool

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$35.00

~~$40.00~~ $35.00

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Magnetic Wooden Bread Lame – Artisan Scoring Tool

Handcrafted walnut lame with retractable blade and magnetic storage. A premium scoring tool and a beautiful gift for home bakers.

This is the lame for bakers who want full control and a tool that feels as good as it works. The walnut handle is hand-finished — each piece slightly unique in grain and tone — and sits naturally in the hand with an ergonomic grip that gives you confidence on every score.

The retractable stainless steel blade extends for scoring and retracts for safe storage — no cover needed, no loose blades. The magnetic back attaches to any metal surface in your kitchen for quick access between bakes and a tidy bench. Whether you are scoring a simple single slash or detailed decorative patterns, the blade gives you clean, precise cuts straight from the fridge.

Comes presented in an elegant gift box — ready to give as is, with no extra wrapping needed. Includes 5 replaceable razor blades. Compatible with standard safety razor blades. Each piece features a carved Flour & Water logo on the handle.

Main features

Hand-finished walnut handle — each piece unique in grain and tone
Retractable blade — extends for scoring, retracts for safe storage
Magnetic back — attaches to any metal surface for quick access and tidy storage
Ergonomic grip for smooth, accurate scoring
Comes with 5 replaceable stainless steel razor blades
Compatible with standard safety razor blades
Presented in an elegant gift box — no extra wrapping needed

Size: 18cm length × 2.6cm width
Material: stainless steel blade, walnut wood handle

Goes Well With

Razor Blades — Pack of 10 – replacement blades when yours need changing. Replace every 2–3 loaves for best results.
Bread Scoring Lame – our more affordable lame option, also a great everyday scorer.
Leather Holster – premium upcycled leather storage for your lame. Available in several colours.
Oval Banneton – proof your dough before scoring. Score straight from the fridge for the cleanest cut.

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.