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FOOD

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AI Prompt for

Artisan bread scoring patterns lame

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Professional bread scoring using lame (razor blade). Patterns: 1. Single Slash (bâtard): 45-degree angle, 1/2 inch deep, swift motion. 2. Cross Score (boule): two perpendicular cuts. 3. Leaf Pattern: multiple curved cuts. 4. Wheat Stalk: S-curve with diagonal cuts. Technique: hold lame at 30-45 degree angle for ear formation. Score just before baking. Dust with rice flour for contrast. Explain steam's role in oven spring and crust formation. Proper depth ensures predictable expansion.

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Related Tags

#bread #artisan #scoring #baking

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