Slicing Bread for Service
To achieve clean, uniform slices, always wait for the bread to cool completely and use a long, serrated blade. Let the weight of the knife do the work, using a gentle sawing motion rather than downward pressure to keep the crumb intact.
Patience preserves the crumb structure.
Cutting into a hot loaf causes the steam to escape too quickly, resulting in a gummy, compressed interior. Wait until the crust is room temperature before putting a knife to it.
- 10-inch serrated bread knife
- wooden cutting board
- damp kitchen towel
What goes in.
- 1crusty artisan loaf or sandwich boule
Don't press, pull
Drag the full length of the blade across the bread in a light, rhythmic motion. If you push down, you collapse the air pockets you spent hours developing.
The method.
Stabilize your surface
Place a damp towel underneath your cutting board. This prevents the board from sliding while you apply the pressure needed for the crust.
Position the loaf
Lay the loaf on its side or bottom. If the crust is particularly hard, turn it upside down so you are cutting through the thinner, bottom crust first.
Score the top
Use the tip of the knife to lightly mark the bread where you want your slices to fall. This keeps the spacing consistent from end to end.
Slice with a light touch
Place the knife at the mark and pull back toward your body, then push forward. Repeat this back-and-forth motion, allowing the serrated teeth to grip and tear the crust before moving through the soft interior.
Check the crumb
Lift the slice away immediately. If it looks torn or compressed, your blade is likely dull or you are pushing down too hard.
Other turns to take.
The 'V' Cut for Batards
For long, narrow loaves, slice at a 45-degree angle to create larger surface area for toppings or toast.
When it doesn't go to plan.
If the knife catches and tears the bread, your blade is likely dull; a sharp serrated knife should glide through the crust with minimal effort.
Store cut loaves cut-side down on the board to keep the interior from drying out before service.
If you must serve warm bread, use a serrated knife with a very thin, laser-cut edge to minimize friction.
The ones that keep coming up.
Can I use a chef's knife instead?
A chef's knife will compress the bread and crush the air pockets. The teeth on a serrated knife are required to saw through the hardened crust without flattening the loaf.
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