Sourdough Toast
A slice of sourdough is more than just bread. When toasted correctly, the natural acids in the loaf deepen, creating a foundation that can hold heavy fats or simple salt without losing its structure.
Mind the crumb density
Thicker slices hold up to heavy toppings, while thinner slices toast evenly and remain crisp throughout. Always slice at least half an inch thick to prevent the bread from turning into a cracker.
- Cast iron skillet
- Serrated bread knife
- Tongs
What goes in.
- 1 slicesourdough bread, 3/4 inch thick
- 1 tbspunsalted butter or high-smoke point oil
The Skillet Sear
Using a pan rather than a toaster allows for fat-frying the edges, which creates a deeper, more uniform crispness than dry radiant heat.
The method.
Heat the skillet
Place a cast iron skillet over medium heat. Let it warm for two minutes until a drop of water flickers and evaporates immediately.
Add the fat
Drop the butter into the center. Once the foaming subsides and the butter turns a light hazelnut color, lay the bread slice flat into the pan.
Sear the first side
Do not move the slice for 90 seconds. You are looking for a deep, dark golden-brown color on the base. Press down once with a spatula to ensure even contact.
Flip and finish
Flip the bread. If the pan looks dry, add a tiny sliver of butter to the edge. Toast for another 60 seconds until the second side matches the first.
Other turns to take.
Garlic Rubbed
After removing the toast from the heat, take a raw clove of garlic and rub the cut end directly against the hot, rough surface of the bread.
When it doesn't go to plan.
If your bread is a day or two old, lightly mist it with water before putting it in the pan to rehydrate the interior slightly.
Keep the heat at medium; high heat will burn the surface flour before the middle of the slice has time to warm through.
Listen for the sound—the bread should have a distinct, hollow thud when tapped against the pan.
The ones that keep coming up.
Can I use olive oil instead of butter?
Yes. Olive oil adds a fruitier note and holds up well to the high heat of the skillet.
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