The Best Bread Lames for Scoring Sourdough

A good score is the difference between a loaf that bursts randomly and one that opens with a dramatic ear. The right lame makes it much easier.

Why score at all?

As bread bakes, steam pushes outward and the loaf will burst at its weakest point. A score gives that expansion a planned path, so the loaf rises evenly and opens where you want it, and a shallow angled cut creates the prized “ear.” America’s Test Kitchen tested lames by scoring loaves and baguettes and judged ease of blade changes, grip and performance.

What to look for

• Safe, easy blade changes. These are razor blades. A design that clamps the blade securely with little handling is safer.
• Curved vs straight blade. A curve helps form ears; a straight blade is better for intricate patterns.
• A grip that allows different hand positions. Hold the end for long cuts; choke up for detail.

Scoring tips

• Score cold dough. Dough straight from an overnight fridge proof is firmer and scores more cleanly.
• Be decisive. One confident stroke beats several hesitant ones.
• Angle for an ear. Hold the blade at a shallow angle (around 30°) for one long cut.
• Change blades often. A dull blade drags. Most lames take standard double-edge razor blades.

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