How to Toast Sourdough Bread
Toasting sourdough requires patience to manage its density; use a heavy cast iron skillet over medium-high heat with a thin film of fat to create a shatter-crisp crust while keeping the interior chewy and supple.
Mind the crumb structure
Sourdough contains large air pockets that can burn quickly, so keep your eyes on the edges rather than the timer.
- cast iron skillet
- tongs
- serrated bread knife
What goes in.
- 1 slicesourdough bread, cut 3/4 inch thick
- 1 tbspunsalted butter or high-heat oil
The skillet sear
Apply moderate pressure with a spatula to ensure the entire surface of the bread makes contact with the hot metal, resulting in an even, golden-brown finish.
The method.
Heat the pan
Place your cast iron skillet over medium-high heat. Allow it to get hot enough that a drop of water flicked onto the surface dances and evaporates immediately.
Add the fat
Drop the butter into the center. Once it melts and the foaming subsides, swirl the pan to coat the bottom thoroughly.
Sear the bread
Lay the slice in the pan. Let it sit undisturbed for about 90 seconds. You are looking for a deep, chestnut color on the underside.
Check and flip
Lift a corner with your tongs. If it is stiff and browned, flip it. Toast the second side for another 60 seconds until the edges are firm.
Other turns to take.
Garlic-rubbed
After removing the toasted bread from the pan, immediately rub a raw, peeled garlic clove against the rough surface.
Herb-infused
Drop a sprig of fresh thyme or rosemary into the butter while it melts, allowing the oil to pick up the aromatics before adding the bread.
When it doesn't go to plan.
Always slice sourdough at least 3/4 inch thick; anything thinner will lose its chew and turn into a cracker.
If using a toaster, keep it on a low setting; sourdough's natural sugars carmelize faster than standard yeast breads.
Use high-quality butter; the toasted milk solids in the butter will cling to the crust of the bread.
The ones that keep coming up.
Should I use oil or butter?
Butter provides a richer flavor and superior browning, while neutral oils like grapeseed are better if you plan to serve the toast with strong savory toppings.
Why is my sourdough drying out?
You are likely toasting it for too long at a low temperature. High heat for a short duration preserves the moisture inside the crumb.
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