Pan-Seared Sourdough
A good loaf doesn't need to be toasted in a machine. When you pan-sear a slice of sourdough in butter or oil, you are fundamentally changing its texture to stand up to toppings or stand alone as a side.
The crust dictates the cook
Ensure your bread is at least a day old; fresh, soft sourdough will lose its structure too quickly under the weight of the pan.
- 10-inch cast iron skillet
- wide metal spatula
- silicone brush
What goes in.
- 1 slicesourdough bread, 3/4-inch thick
- 1 tbspunsalted butter or high-heat oil
Maintaining even contact
Use the weight of your spatula to ensure the entire surface of the bread makes contact with the hot iron, preventing uneven browning.
The method.
Heat the skillet
Place your cast iron over medium-high heat. Wait until a drop of water flickers and evaporates immediately upon touching the surface.
Add the fat
Drop the butter into the center of the pan. Let it foam and subside—when it turns a light chestnut color, it is ready.
Sear the first side
Lay the bread slice into the fat. Let it sit undisturbed for 2 to 3 minutes. Peek at the underside; it should be deep mahogany, not merely tan.
Flip and finish
Flip the slice once. If the pan looks dry, add a small sliver of butter to the edge. Press down firmly with the spatula for another 90 seconds until the second side matches the first.
Other turns to take.
Garlic Infused
Rub a raw, halved clove of garlic onto the hot, seared surface immediately after removing the bread from the pan.
Olive Oil Confit
Use extra virgin olive oil instead of butter and sear at a lower, medium heat to allow the bread to soak up the oil before it crisps.
When it doesn't go to plan.
If your pan starts smoking heavily, move the skillet off the burner for 30 seconds to regulate the heat.
A 3/4-inch slice is the sweet spot; any thinner and the bread will dry out completely before the crust achieves a crunch.
Don't crowd the pan if searing multiple slices; if the temperature drops, the bread will steam rather than sear.
The ones that keep coming up.
Can I use a non-stick pan?
You can, but you will not achieve the same depth of crust or color that a seasoned cast iron skillet provides.
Why is my bread burning before it's crunchy?
Your heat is too high. Lower it to medium and extend the time; sourdough requires a bit of patience to build a shell that is hard but not charred.
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