The preparation of what entails scoring (or slashing or docking) it with a 'lame' (pronounced 'lahm') before baking?
Lame (kitchen tool) the loaf. It also releases some of the gas, mainly carbon dioxide, that is trapped inside the dough. Proper scoring also allows the baker to control exactly where the loaf will open or bloom. This significantly improves the appearance of baked breads. Scoring, finally, creates varieties in forms and appearance. It brings out the bread baker's artistic talent, allowing a unique signature. Lame (kitchen tool) A lame () is a double-sided blade that is used to slash the tops of bread loaves in artisan baking. A lame is used to "score" (also called "slashing" or "docking") bread just before the
Scoring functions for docking methods outlined below. Finally the scoring function itself may be used to help predict both the binding mode and the active conformation of the small molecule in the complex, or alternatively a simpler and computationally faster function may be utilised within the docking run. There are four general classes of scoring functions: Finally, hybrid scoring functions have also been developed in which the components from two or more of the above scoring functions are combined into one function. Since different scoring functions are relatively co-linear, consensus scoring functions may not improve accuracy significantly. This claim went somewhat against the prevailing