Made With Loave UFO Bread Lame

Score Beautiful Sourdough Loaves With Confidence

Scoring is the final step before your dough goes into the oven — and it matters more than most beginners realize. A hesitant or shallow score leads to random bursting, a closed crumb, and a loaf that looks nothing like what you imagined. A clean, decisive score made with a razor-sharp lame gives you control over where the bread opens, creating that signature "ear" and the dramatic oven spring that defines great artisan sourdough.

Our UFO Bread Lame is built for exactly that — confident, precise, beautiful scores every single time.

What's Included

• 1 UFO-style bread lame — ergonomic design for a secure, comfortable grip during scoring
• Razor blades — ultra-sharp, replaceable blades for clean cuts through even firm, cold dough
• Protective pouch — keeps blades safe between bakes and makes storage easy

Why the UFO Shape?

Traditional straight-stick lames require a sweeping motion that can be awkward, especially for beginners. The UFO design sits naturally in the palm of your hand, giving you a more stable grip and better blade angle control. The result: cleaner scores, more confidence, and less dough deflation from a hesitant or dragging cut.

How to Score Your Sourdough

1. Work with cold dough — score directly from the fridge; cold dough holds its shape and cuts far more cleanly than room-temperature dough
2. Hold the lame at 30–45° — angling the blade (not cutting straight down) creates the flap that becomes the ear
3. Use one confident, fluid motion — don't saw back and forth; commit to a single decisive cut
4. Score quickly and bake immediately — from banneton to Dutch oven in under 60 seconds preserves oven spring
5. Change blades regularly — a dull blade drags and tears rather than cuts; fresh blades make a visible difference

Lame vs. Scissors — Choosing Your Scoring Tool

Frequently Asked Questions

How do I change the blade?
The blade slides in and out of the lame head. Always use the protective pouch when handling loose blades. Standard single-edge razor blades are compatible — available at any hardware or grocery store if you need replacements beyond what's included.

How often should I replace the blade?
For most home bakers baking 1–2 loaves per week, replacing the blade every 3–4 bakes is a good rule. A sharp blade is one of the highest-impact variables in getting a clean score and a good ear.

Can beginners use this?
Yes. The UFO shape is actually easier for beginners than a traditional stick lame because the grip is more natural. Start with a single diagonal score on a batard or a simple cross on a boule and build from there.

Does this work on high-hydration doughs?
Yes, with cold dough. High-hydration doughs (75%+) are stickier and more fragile — scoring them at fridge temperature (straight out of the cold proof) makes a significant difference in how cleanly the blade passes through.

What if my score isn't opening in the oven?
If your score seals shut instead of opening into an ear, it's usually one of three things: the cut wasn't deep enough (aim for ½ inch), the blade was dull, or the angle was too steep (aim for 30–45°, not 90°). A fresh blade and a lower angle usually solve it immediately.

Complete Your Scoring Setup

• Gold Scissors & Twine — add decorative petal or snip scoring to your repertoire
• Sourdough Stencil — dust a design onto your scored loaf before it goes into the oven
• Silicone Bread Sling — load your scored dough into the Dutch oven safely and cleanly