Bread Lame Tips & Techniques

Lorzon® Bread Lame is designed for creating cuts on the dough before baking, providing outlets for steam during the baking process, which helps maintain the shape of the bread and promotes even fermentation. Additionally, these cuts form decorative patterns on the surface of the bread, making it not only delicious but also visually appealing.

Bread Lame Assembly

* Handle with care and keep out of reach of children.


The key to scoring is to swiftly and cleanly create cuts on the surface of the dough at 30° to 50° angle, approximately 1/2 inch deep. The angle and pattern of the cuts will affect the final appearance of the bread, so feel free to unleash your creativity!

  • Before using the bread lame, ensure that your dough has finished fermenting.
  • Sprinkle a layer of flour on the dough before scoring to make the cuts smoother.

Here are a few common scoring patterns:

The Cross
Leaf Cut
Leaf Cut
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