How to Slice Homemade Bread Thinly: best and Simple Guide

by | May 17, 2021 | cutlery and knife | 0 comments

Baking your bread at home is a necessity. to know How to Slice Homemade Bread you need to read full content carefull

Due to quarantine, many have begun to learn to do this.

Some prefer to tear their fresh bread out of the oven with bare hands.

There’s nothing wrong with that, to be honest. And it also gives you a rustic dining feel.
But sliced ​​bread is still good to have, even if it’s hard to do.

However, this good tip should not be a problem:

The best way to cut your home-baked bread as thin as possible is by using the right blade, and it happens to be the serrated knife. No other knife does this job, which is why it is one of the four basic knives that are indispensable in the kitchen.

know also about slice bread in wikipedia

Important features of a good serrated knife

How to Slice Homemade Bread Thin 1

Saw-like teeth or serrations

Go for them with big scallops, waves or serrations. These can cut through hard exteriors and will not crumble the sore, airy interior.

• Long knife

This should be at least 8 inches long so that it slices a large portion of the bread at once. Repeated tilting movements cause the crumbs to dissolve poorly.

Curved end

This is a must because pointed tips can unnecessarily puncture the bread.

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• Straight spine

You want this so it does not ruin the crumb when the sharp, jagged side moves down the bread.
The spine is also often used as a spatula when decorating cakes with icing.

• Singe-Edged Serrations

The tooth should only be on one side. The other side should be straight edged for lighter sharpness.

Buying a high quality knife is also a must. Cheaper tend to be floppy, giving you uneven slices. Here are some of the best brands, all under $ 50, on the market today:

• Mercer Culinary Millennia 10-inch
• Victorinox Swiss Army 10.25 inches
• Shun Classic 9-inch
• Global Sai on Williams Sonoma 9-inch
• Dalstrong 9-inch
• Mac Knife Superior 10.5-inch

Aside from using the right tool, pay attention to the right cutting technique. Here are some of them:

1. Cool your bread well

Letting your bread rest at room temperature for at least twenty minutes is a must-have for several reasons:

Cutting through a fresh loaf of bread without the oven is a no-no.
The cooking process still takes place where the water molecules in the crumb move towards the crust, creating the beautiful air pockets in the former and making the latter hard and crusty.

If you are not patient enough and you immediately cut the bread, the steam will quickly get out into the air. In less than a minute, the bread will be soft and sticky.

On your second attempt, even the sharpest sawtooth will have a hard time cutting something that is almost like clay.

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2. Carefully hold the bread down

One big mistake most people make is grabbing the bread and pushing it down the board. This is usually the reason why breads, especially airy and creamy types, tend to become flat.

As with other foods you cut, use your bones as your guide to slice thickness.

Try turning it on on the side

Instead of cutting it from above, try laying it on its side because that part is more solid and does not get squeezed easily. This is especially true for brioche and milky white bread.

3. Use See-saw Slicing Motion

Moving the knife through the bread in this movement prevents too much crumbling. You will find it easier with soft, delicate types of bread.

You may still see some stains falling on your table and that’s fine.

If you do not want the waste, store it in a container and use it for frying or filling in other baked dishes.

4. Let the knife do its job

Do not push the knife down as with a hard vegetable. Just make the saw sawing cut, as mentioned above, and let the knife do its job.

If it is ground and finely ground, it goes easily through the bread – even hard, crispy.

5. The thinnest piece for realistic measurement is half an inch

You will not get a straight piece if you insist on something thinner.
You also waste a whole lot because it gets more crumbling.

And if it managed to cut something so thin, it would not be a good enough thickness for sandwiches.

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Anything less than half an inch does not hold the contents of your sandwich properly.

While it requires a lot of effort on your part and admittedly time consuming, there is nothing that beats your pooly or favorite starter from scratch, kneading your dough and letting the aroma of a pastry or rolls float everywhere in your home.

If you’ve been practicing all of these for the past few months, it’s also high time you learned how to properly slice your breads – whether it’s a crusty sourdough or a soft and creamy brioche bread.

Just take a good tagged bread knife, follow the tips above, and you’re ready!

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