How to Toast Sourdough
To get sourdough toast right, you need a high-heat sear that creates a rigid, mahogany crust while keeping the interior crumb supple. Use a heavy cast iron skillet with a small amount of fat or a toaster set to a dark cycle, but the pan method allows you to control the oil absorption for a crispier finish that won't go soggy under your toppings.
Mind the crumb structure.
Sourdough has large, irregular air pockets that can burn quickly; keep a close eye on the edges, as they will darken faster than the denser center.
- Cast iron skillet or thick-bottomed frying pan
- Tongs
- Serrated bread knife
What goes in.
- 1 slicesourdough bread, 3/4-inch thick
- 1 tspunsalted butter or high-smoke-point oil
Control the Moisture
Using a skillet adds fat to the surface, which conducts heat more evenly than a toaster and creates a shatteringly crisp exterior without drying out the bread.
The method.
Heat the pan
Place your cast iron skillet over medium heat for three minutes. A drop of water should skitter and evaporate instantly when the pan is ready.
Add the fat
Drop your butter into the pan. Once it stops foaming and begins to color slightly, lay the slice of bread directly into the center.
Sear the first side
Let the bread sit undisturbed for two minutes. Peek at the underside; you are looking for a deep, dark chestnut color, not just a light tan.
Flip and finish
Flip the slice and toast for another ninety seconds. Remove from the pan immediately so the residual heat doesn't soften the crust.
Other turns to take.
Garlic Rub
As soon as the bread comes off the heat, rub a peeled clove of raw garlic against the toasted surface; the rough crust acts like a grater, leaving behind the essence of the garlic.
Olive Oil Roast
Substitute butter for a generous pour of extra virgin olive oil for a lower-maintenance, sharper finish that pairs well with savory toppings.
When it doesn't go to plan.
Always slice sourdough at least 3/4-inch thick; thin slices lose their internal moisture too quickly and turn into crackers.
If using a toaster, push the lever down halfway through the cycle to ensure the edges don't char while the center remains raw.
Stand your toast upright on a plate for thirty seconds before eating to allow steam to escape; this prevents the bottom from going limp.
The ones that keep coming up.
Why does my sourdough toast always taste burnt?
Sourdough flour often contains bran and rye which have a lower smoke point; turn your heat down to medium-low and increase the time to allow for even browning.
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