Toasting Sourdough
A slice of sourdough demands heat that respects its structure. When done right, the edges shatter like glass while the middle holds a slight, elastic resistance.
Mind the crumb density
Sourdough with large, uneven holes requires a bit more fat to prevent the edges from burning before the middle browns. If your bread is fresh, it needs less time than a loaf from two days ago.
- cast-iron skillet
- sturdy metal spatula
- serrated bread knife
What goes in.
- 2 slicessourdough bread, cut 3/4-inch thick
- 1 tbspunsalted butter or high-smoke-point oil
The Pan-Sear Method
Avoid the toaster. Pan-searing allows you to introduce fat directly into the crust, which creates a deep, uniform toast that a dry heating element cannot replicate.
The method.
Heat the skillet
Place your cast-iron skillet over medium heat. Let it warm for three minutes until a drop of water flickers and evaporates immediately.
Add the fat
Drop the butter into the pan. Once the foaming subsides and the butter turns a pale hazelnut color, place your bread slices directly into the fat.
Sear the first side
Do not move the bread for ninety seconds. Peek at the underside; you want a dark, mahogany brown, not a pale tan.
Flip and finish
Flip the slices. If the pan looks dry, add a small sliver of butter. Cook for another sixty seconds until the second side matches the first in color.
Other turns to take.
Garlic Rub
Once the bread is toasted, cut a raw clove of garlic in half and rub the exposed surface firmly against the rough, hot crust.
Olive Oil Toast
Substitute butter for a high-quality extra virgin olive oil for a more aromatic, grassy finish.
When it doesn't go to plan.
Always slice sourdough at least 3/4-inch thick; thin slices will turn into crackers rather than toast.
If using oil, wait until the pan is hot enough that the oil ripples; cold oil in a cold pan leads to greasy, soggy bread.
Keep the slices in a single layer. Overcrowding the pan drops the temperature and leads to steaming rather than browning.
The ones that keep coming up.
Why does my sourdough get tough and chewy?
The bread stayed in the pan too long on low heat, causing it to dehydrate. Use higher heat for a shorter duration to lock in the moisture.
Can I use a toaster instead?
You can, but you will miss out on the crust transformation that happens when fat and direct, dry heat meet in a heavy pan.