Proper Toasted Sourdough
To get a crust that snaps and a center that holds its integrity, toast sourdough in a heavy-bottomed cast iron skillet with a thin film of fat over medium-high heat. You are looking for a deep, mahogany brown on the crumb and a distinct resistance when you press the center of the slice.
Mind the crumb density
Thicker slices hold up better to the skillet, preventing them from drying out into hard crackers. Aim for a generous half-inch.
- Cast iron skillet
- Thin metal spatula
What goes in.
- 1sourdough slice, 1/2-inch thick
- 1 tbspunsalted butter or high-smoke-point oil
Thermal transfer over convection
By using a skillet instead of a toaster, you achieve a uniform, caramel-like crust that permeates the bread rather than just scorching the surface.
The method.
Heat the skillet
Place your cast iron over medium-high heat. Add your fat once the skillet is hot enough that a drop of water sizzles and disappears immediately.
Lay the bread
Place the slice into the fat. Press it down once with the spatula to ensure full contact with the metal, then leave it alone for two minutes.
Check the underside
Lift the corner. You want a dark, mahogany crust. If it looks pale, give it another 30 seconds.
Flip and finish
Turn the bread over. If the pan looks dry, add a small sliver of butter to the edge. Toast until the second side matches the first.
Other turns to take.
The Garlic Rub
After pulling the toast from the pan, immediately rub a raw, peeled garlic clove across the rough, toasted surface.
Fat-Free Crust
Toast dry in a preheated cast iron. It will yield a tighter, sharper crunch but will lack the depth provided by rendered fat.
When it doesn't go to plan.
Always toast immediately before serving; moisture will turn the crust soft within three minutes.
If your sourdough is a few days old, lightly spritz the bread with water before it hits the pan to revive the internal structure.
Listen for the sound—as the bread toasts, the sound of it being pushed against the pan will shift from a damp thud to a sharp, metallic scrape.
The ones that keep coming up.
Why does my sourdough get too hard?
The heat is likely too low for too long. High heat for a shorter duration toasts the outside while keeping the center soft.
Can I use olive oil?
Yes, but use a light olive oil. Extra virgin has a lower smoke point and can turn bitter at the temperatures required for a proper sear.
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