It's the greatest thing since sliced bread! I've heard that saying a few times in my life. It didn't really mean anything to me since I've grown up in the processed food era. Sliced bread came from the grocery store in a white plastic bag with a twisty tie. It was always uniformly sliced and ready to be smeared with PB & J. Remember that bread? It was white and spongy. So soft that it would stick to the room of your mouth? That was the only type of bread I knew... until I started baking at home.
Today, I bake all our bread. Sourdough, French, whole grain, and even everyday loaves for sandwiches. But I have to admit, slicing bread is hard! It took me a long time to learn how to not crush my loaves down to squishy bars. I ruined a lot of perfectly good loaves of bread by attempting to slice it. Don't make the same mistakes I did. Here's some tips.
How to Slice Homemade Bread without Crushing It!
- Always use a serrated bread knife! A nice long serrated knife is ideal. Don't try to cheat and use a small steak knife. You will make a mess and be disappointed in your bread.
- Cooled bread is the easiest to slice. But if you must slice the warm bread, turn it on its side, to prevent squishing.
- Use a gentle sawing motion when slicing through the crust.
- Only place a small amount of pressure on the bread when you slice. Be gentle.
Fat Daddio's bread and cake knives come in 10" and 14" lengths. The ideal tools for slicing homemade bread.
For more helpful hints, visit out Tips and Techniques board on Pinterest.