The question was posed about the use of a lame. For starters, lame rhymes
with bomb. The concave side of the lame should be facing up. Make shallow
cuts into your loaves with the edge of the lame, holding it at a nearly
flat angle (almost parallel) to the top surface of the loaves. A shallow
sideways cut, rather than one made straight down, allows for the cut to
open up more and "bloom" when oven spring accurs in the oven. The surface
of the loaves should not be dried out, or else they will be difficult to
slash. (Spray them first with oil before covering them for the final rise,
with a Quick Mist sprayer, for instance.....available at Williams-Sonoma.
It may also be helpful to spray them heavily with water right before
makingthe cuts.) The loaves should be about 80% proofed when you slash
them, to allow for oven spring.
There are traditional patterns of cuts to make for various shaped loaves,
such as 3 or 4 parallel diagonal cuts for baguettes, although the main
purpose is to provide a controlled place for the loaves to expand further
in the oven.
Happy Baking!
Carolyn Dandalides