How to Slice Artisan Bread
A loaf with a thick, crackling crust is a challenge for any knife. If you press too hard, you compress the crumb; if you rush the cut, you tear the delicate, airy structure inside.
Temperature is your best tool.
Cutting into a loaf while it is still warm causes the moisture inside to escape as steam, turning a beautiful crumb into a gummy, dense mess. Patience is required.
- 10-inch or longer serrated bread knife
- heavy wooden cutting board
- cooling rack
What goes in.
- 1crusty artisan loaf, fully cooled
Let the Teeth Work
Never push straight down. Position the knife at an angle and use long, rhythmic strokes that cover the entire length of the blade, letting the serrations grab the crust before you apply downward pressure.
The method.
Stabilize the board
Place a damp kitchen towel under your cutting board so it does not slide. You need total control for a straight cut.
Orient the loaf
Lay the loaf on its side. The widest, flattest part of the loaf should be against the board to prevent it from rocking as you cut.
Score the crust
Lightly drag the tip of the knife across the top of the loaf to mark your slice. This gives the teeth a starting groove.
Execute the cut
Begin a long sawing motion. Use very light pressure initially; once you have breached the crust, the knife will glide through the soft center. Stop before you hit the bottom board to keep the base intact if you want to store the rest of the loaf standing up.
Other turns to take.
The Vertical Cut
For round boules, start by cutting the loaf in half. Turn the flat sides down to create a stable base for consistent, even slices.
When it doesn't go to plan.
Sharpen your bread knife regularly; a dull knife causes more tearing than a sharp one.
If your knife is shorter than the loaf, move the blade in a wider arc rather than pressing deeper into the bread.
Avoid using an electric knife, as the high-speed vibration often tears the tender interior of long-fermented bread.
The ones that keep coming up.
How do I keep the bread from going stale after I've cut it?
Store the loaf cut-side down on the cutting board or wrap the cut end tightly in parchment paper and place it inside a bread bag.
Why is my crumb tearing?
You are likely applying too much downward pressure. Ease up and let the serrations do the cutting.
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