How to Slice a Baguette
A baguette demands a specific approach to maintain its structural integrity. If you force the blade, you will flatten the loaf and ruin the texture of the bread.
Sharpness is your only tool
A dull blade will tear the crust. Ensure your serrated knife is clean and free of burrs.
- long serrated bread knife
- heavy wooden cutting board
What goes in.
- 1crusty baguette
Respect the crust
Do not press down. Let the serrated teeth grab the crust, and use long, rhythmic strokes to glide through the loaf.
The method.
Position the baguette
Place the loaf horizontally on the board. If the baguette is longer than your board, move it so the end you are slicing hangs off the edge slightly for easier hand placement.
Initiate the cut
Place the tip of the serrated knife at a 45-degree angle against the crust. Use three or four light back-and-forth strokes to score through the hard top layer.
Complete the slice
Once the crust is broken, level the knife out. Use the full length of the blade to saw downward with minimal downward pressure until the blade reaches the board.
When it doesn't go to plan.
Slice only what you plan to eat immediately to keep the rest of the loaf from going stale.
If your knife is struggling, the crust might be slightly damp; crisp it in a hot oven for three minutes before slicing.
Always use a wooden board to preserve the edge of your serrated blade.
The ones that keep coming up.
Why is my baguette crumbling when I cut it?
You are likely applying too much downward pressure. Let the serrated teeth move the bread, not your hand.
Should I use a chef's knife instead?
No. A flat-edge knife will crush the airy interior of the baguette, resulting in a compressed, doughy slice.
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