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Food

Wire Monkey UFO Bread Lame Overview


Straight to the Level

The Wire Monkey UFO Bread Journey is a wonderful choose for scoring bread. Its spherical form makes it really feel like a pure extension of the hand, providing extra management than some stick lames.

When the doorbell rang one April afternoon and 14 kilos (31 kilos) of various flours have been delivered to our small house, my husband politely requested what I used to be doing.

“Nothing!” I chirped, having spent the final a number of weeks wrist-deep in bread dough. 

Everybody and their neighbor’s canine could have dabbled in sourdough throughout the pandemic, however naturally leavened bread is way from a pattern. Consultants consider that sourdough has been a thing since 3000 BC, when the idea probably originated in historical Egypt after which step by step unfold throughout the globe like a blob of over-proofed dough on a too-warm day. And since nobody alive in the present day can rightfully declare that they have been into sourdough “earlier than it was cool,” I can share with out smugness that my very own sourdough efforts started someday in 2017, after I entered right into a whirlwind relationship with a bag of rye flour and starry-eyed ambitions for luscious loaves. Let’s simply say issues didn’t work out between us.

Someday in 2019, emotionally recovered and having borrowed a replica of Chad Robertson’s Tartine Bread from a good friend, I obtained again within the sourdough saddle for one more lackluster yr. Anfang is one in all many German phrases for “starting” or “begin” and—I believed—a intelligent identify for a starter, however our union was by no means what I’d imagined. “It’s not you, it’s me,” I whispered as I half-poured, half-scraped the contents of a jar into the trash. That was the tip of Anfang and one other pause on my sourdough pursuits. 

I turned as an alternative to fresh yeast and it didn’t take lengthy earlier than I used to be reliably churning out bakes that didn’t immediate a quizzical, “Is that imagined to be bread?” follow-up from the aforementioned partner each time he’d wander into the kitchen and eye the newest factor on the counter. 

My subsequent transfer was to order a reasonable baguette tray—a perforated pan with ridges to accommodate 4 lengths of dough—which I used to be excited to note got here with a lame; a new-to-me software that made me really feel extra like a correct baker. A French phrase for “blade,” a bread lame (pronounced “lahm”) is purpose-built for slashing dough earlier than it’s put into the oven.

“Scoring bread was a method for individuals to acknowledge their very own loaves when bread was baked in massive, communal ovens,” says Natalie Sanseverino, an Australian-born sourdough baker and teacher based mostly in Nuremberg, Germany. “As we speak, scoring principally serves as a operate to information oven spring as a baker needs.” (You possibly can learn extra in regards to the functions of scoring here.)

A lame permits you to make precise slashes with out tearing or ripping the dough. And although my lame was only a curved sliver of semi-dull metallic connected to a chunk of inexperienced plastic, it nonetheless felt like a step up from the paring knife I’d been utilizing to attain my industrially-aided dough. 

All instructed, I believed I used to be fairly cool till I secured myself a spot in one in all Sanseverino’s sourdough newbie workshops in early February. Decided to lastly determine the place I’d been going unsuitable, I listened attentively as she coated necessary themes like starter well being, baker’s math, and dough shaping—then her bread lame made an look.  


Sanseverino didn’t simply roll as much as class with a razor blade and a deft wrist, she had a Wire Monkey UFO Bread Journey—a black walnut magnificence with a slick, detailed design that saved the blade safely tucked away whereas permitting for final management. 

Critical Eats / Summer time Brons Rylander


The way in which this baker-favorite lame works is fairly easy: Two picket discs spin collectively, sandwiching a skinny, versatile razor blade in between. Whereas in use, the discs serve an ambidextrous grip, holding fingers out of hurt’s method whereas permitting for exact dough slashing. When scoring is full, the discs spin aside to permit the total size of the blade to slide inside for secure storage. 

“I’ve at all times felt extra snug with Wire Monkey’s brief UFO lame as a result of I really feel in whole management from the second I choose it up,” Sanseverino says. “I’m in such shut proximity to the dough that I can take into account the UFO an extension of my hand—I really feel very misplaced after I’m scoring with out it.”

Held in my very own hand, it took all of about two seconds to discern that the Wire Monkey lame would even be a greater match for me than the, uh, lame blade-on-a-stick scenario I’d been working with. I requested the place I may discover one domestically—Bio-Mühle Eiling for those who’re in Germany!—and promptly ordered the UFO Zero. (I did briefly take into account Wire Monkey’s swanky version of a stick lame, however by then I used to be so starry-eyed over the UFO there was no method I used to be altering my thoughts.)

Critical Eats / Summer time Brons Rylander


I’m not going to say that this lame has made me a greater baker—for that I’ll credit score Sanseverino’s skilled steerage and the 25 grams of sturdy, eager-to-please starter I took house that day—however I do get pleasure from utilizing my Wire Monkey UFO a lot that it serves as added incentive to bake. It’s an actual deal with to spin these discs, shake out the blade, and pierce the floor of a fridge-cold boule earlier than sliding the mass right into a steaming oven and hoping for the most effective.

And I’m pleased to report that after a multi-year on-and-off dalliance, sourdough and I are lastly in an excellent place. 

(Ok to warrant ordering 14 kilos of flour, anyway.) 



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