Hand made Bread Lame
Why a Proper Bread Lame Matters – Handmade with Iroko for Real Use
There’s something deeply satisfying about baking your own bread—whether that’s a sourdough loaf at home or a simple campfire bake in a Dutch oven. But one small tool makes a bigger difference than most people realise… the bread lame.
At first glance, it’s a simple thing. Just a handle and a blade. But like any good tool, the details matter.
Built for a Purpose
A bread lame is used to score the surface of dough before baking. This isn’t just for looks—those cuts control how the loaf expands in the oven, helping you avoid tearing and giving you that classic, artisan finish.
The key is control. A clean, sharp cut at the right angle makes all the difference.
That’s why I’ve made this lame the same way I approach my knives—simple, functional, and built to be used.
Why Iroko?
For the handle, I chose iroko—a hardwood known for its natural resistance to moisture and wear.
In baking, especially sourdough, you’re dealing with:
Steam
Damp hands
Regular use and cleaning
Iroko handles that environment beautifully. It doesn’t just look good—it performs. It’s the kind of wood traditionally used in boat building, which tells you everything you need to know about its durability.
It also feels right in the hand. Warm, solid, and reliable.
A Tool That Earns Its Place
Like any piece of kit—whether it’s a bushcraft knife or something in the kitchen—it needs to earn its place.
This bread lame isn’t about overcomplication. It’s about giving you:
Clean, consistent scoring
A comfortable grip
Materials that last
Whether you’re baking at home or cooking outdoors, it’s a tool you’ll reach for every time.
Handmade, the Skol Way
Every piece is made by hand here in the UK, using materials chosen for performance—not just appearance.
Because even the simplest tools deserve proper craftsmanship.
If you’re into baking, bushcraft, or just doing things properly… this is one of those small tools that makes a real difference.
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