How to Toast Sourdough Bread
Sourdough demands a bit more attention than store-bought sandwich bread due to its irregular holes and thick crust. A slow, steady heat is your best tool for getting the right contrast between the crunch and the tang.
Watch the butter and the heat.
Sourdough burns quickly because of its natural sugars and low moisture. Keep the heat at medium and stay close to the stove.
- cast iron skillet
- flat-edged spatula
- serrated bread knife
What goes in.
- 1 slicesourdough bread, cut 1/2-inch thick
- 1 tbspsalted butter or extra virgin olive oil
The Skillet Method
Using a skillet rather than a toaster ensures the fat is distributed evenly across the entire surface, frying the crust into a uniform crunch.
The method.
Heat the skillet
Place your cast iron skillet over medium heat. Allow it to come to temperature for two minutes before adding any fat.
Add the fat
Drop in the butter and let it melt until it foams slightly. If using olive oil, wait until it shimmers but does not smoke.
Sear the bread
Lay the slice in the pan. Press it down lightly with your spatula to ensure full contact. Cook for two minutes without moving it; look for deep amber edges.
Flip and finish
Flip the slice once the bottom is crisp. Cook for another 60 to 90 seconds. The bread is ready when the center feels firm to the touch.
Other turns to take.
Garlic Rub
After removing the toast from the pan, rub a raw clove of peeled garlic directly against the rough surface of the bread.
Cheese Crust
Sprinkle a tablespoon of grated parmesan into the pan just before adding the bread to create a salty, fried cheese layer on the bottom.
When it doesn't go to plan.
If your sourdough is freshly baked, let it sit for at least 24 hours before slicing and toasting to prevent the middle from becoming gummy.
Avoid the pop-up toaster if your slice is uneven; the irregular edges will burn before the center of the crumb is warm.
If the bread is browning too fast, reduce the heat to medium-low and cover the pan for 30 seconds to heat the center through.
The ones that keep coming up.
Can I toast day-old sourdough?
Yes, it is often better. Older bread has less moisture, which results in a crunchier finish.
Why does my bread stick to the pan?
The pan was likely not hot enough when the bread was added, or you used insufficient fat. Ensure the butter is fully melted before the bread touches the surface.
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