How to Toast Sourdough
A well-toasted slice of sourdough bridges the gap between the structure of a sturdy crumb and the crunch of a caramelized exterior. It is less about browning and more about managing the moisture trapped within the large bubbles.
Mind the thickness of your slice
Sourdough has an irregular crumb; if you cut too thin, it will crumble, and if you cut too thick, the center will remain raw while the edges burn.
- Cast iron skillet or wide-slot toaster
- Serrated bread knife
- Tongs
What goes in.
- 1 sliceSourdough bread, cut 3/4-inch thick
- 1 tbspUnsalted butter or high-smoke-point oil
Pan-searing for even crust
Using a cast iron skillet ensures the entire surface area of the uneven, hole-filled crumb makes contact with heat, resulting in a uniform texture that a toaster often misses.
The method.
Heat the pan
Place a cast iron skillet over medium-high heat. Let it get hot enough that a drop of water sizzles instantly upon contact.
Add the fat
Drop the butter into the center. Once it stops foaming and starts to smell faintly nutty, lay the slice into the pan.
Apply pressure
Press down gently on the center of the bread with a spatula. This forces the irregular bottom surface into the hot fat for consistent browning.
Flip and finish
Wait until the edges show a deep amber color, usually about two minutes. Flip, toast the other side for one minute, and remove immediately.
Other turns to take.
Garlic-rubbed
After toasting, take a raw clove of garlic and drag the sharp, cut end across the hot surface of the bread; the texture will act like a grater.
Olive Oil Roast
Brush both sides of the bread heavily with oil before placing it in the pan to achieve a fried-edge quality.
When it doesn't go to plan.
If using a standard toaster, set it to a medium-high setting; sourdough's thick crumb requires more time than pre-sliced commercial bread.
Do not stack toasted slices while they are hot; the steam will soften the crunch you just worked to build.
Use a serrated blade and let the weight of the knife do the work; sawing causes the crust to tear.
The ones that keep coming up.
Why is my sourdough getting hard instead of crispy?
You are likely toasting it for too long at a temperature that is too low. High heat for a short duration preserves the interior moisture while crisping the crust.
Can I toast frozen sourdough?
Yes, but it needs a lower heat setting for double the time to ensure the center thaws before the exterior burns.
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