Sourdough Toast
Sourdough toast is defined by the contrast between a rigid, crackling crust and a soft, airy crumb. To achieve this, use a heavy-bottomed cast iron skillet or a high-heat toaster setting, prioritize thick slices, and treat the bread with enough fat to bridge the gap between the scorched edges and the tangy interior.
Mind the crumb density
Sourdough varies wildly in hydration and hole size; cut your slices thick enough to hold their shape, typically 3/4 inch, to prevent the middle from turning into a sponge.
- Cast iron skillet
- Serrated bread knife
- Tongs
What goes in.
- 2 slicessourdough bread, 3/4 inch thick
- 1 tbspunsalted butter or ghee
- 1 pinchflaky sea salt
Pan-toasting for structure
Using a cast iron skillet allows you to control the Maillard reaction across the entire surface of the bread, creating a uniform, golden-brown crust that a standard toaster cannot replicate.
The method.
Heat the skillet
Place your cast iron skillet over medium-high heat. Let it sit until a drop of water flickers and evaporates immediately upon contact.
Prepare the bread
Spread half the butter directly onto one side of the bread slices, covering the surface edge-to-edge. Do not butter the pan; buttering the bread ensures the fat fries the crumb rather than just sitting underneath it.
Sear the first side
Place the bread, butter-side down, into the hot pan. Press down lightly with a spatula to ensure even contact. Cook until the bottom is deep golden brown and the edges are rigid, about 2 to 3 minutes.
Flip and finish
Flip the slices. If the pan feels dry, add a small knob of butter to the edge. Cook the second side until toasted to your preference, then transfer to a wire rack for 30 seconds to let the steam escape before serving.
Other turns to take.
Garlic rub
Once toasted, take a raw clove of garlic, trim the end, and rub it vigorously against the crusty surface of the bread while still hot.
Olive oil finish
Replace butter with a high-quality extra virgin olive oil; the oil produces a harder, glassier crust than butter.
When it doesn't go to plan.
Always store your sourdough loaf cut-side down on a wooden board to keep the crumb from drying out before you slice it.
If your bread is a few days old, lightly mist the slices with water before toasting to rehydrate the interior crumb.
Avoid overcrowding the pan; if the steam cannot escape, the bread will turn chewy rather than crisp.
The ones that keep coming up.
Why does my sourdough burn before the middle gets crisp?
Your heat is too high or the bread is sliced too thin. Lower the heat to medium and use a thicker slice to allow the heat time to penetrate the center.
Can I use a toaster?
Yes, but use the highest setting and keep a close eye on it. Toasting is about managing moisture loss, and a toaster dries the bread out faster than a skillet, which can lead to a brittle, dusty texture.
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