How to Slice Sourdough Bread
A crisp, dark crust and a tender, open interior are the hallmarks of a good loaf. If you cut too early, the steam trapped inside turns the inside into a gummy mess; if you force the blade, you crush the very structure you worked to build.
The waiting period is the first step of the cut.
Your bread is still cooking internally even after leaving the oven. Cutting before it is cool will lead to tearing.
- serrated bread knife, at least 10 inches long
- heavy wooden cutting board
- kitchen towel
What goes in.
- 1 loafsourdough bread, fully cooled
Let the teeth grab the crust
Do not press down on the loaf. Place the tip of your serrated knife against the crust and pull it back and forth gently, using the length of the blade to cut through the crust before applying pressure to the center.
The method.
Stabilize the board
Place a damp kitchen towel underneath your cutting board so it does not slip while you are sawing through the crust.
Position the knife
Lay the loaf on its side. Place the serrated knife at the edge of the crust, holding it at a slight angle rather than perpendicular to the board.
Engage the crust
Draw the knife back and forth with light pressure until the blade has pierced the thick bottom crust.
Slice through the crumb
Use long, fluid strokes. Move the knife through the center of the loaf. If the knife catches, stop and re-adjust the angle rather than pushing harder.
When it doesn't go to plan.
If you must store the bread, cut only what you need and keep the remaining loaf cut-side down on the board to prevent it from drying out.
A dull knife is more dangerous than a sharp one; if your blade is tearing the crust, it is time to have it professionally sharpened.
Store-bought bread knives with shorter blades require more effort; a professional-length blade makes a cleaner slice in a single pass.
The ones that keep coming up.
How do I know if the bread is cool enough to cut?
The loaf should feel cool to the touch on all sides, including the bottom. If the center feels even slightly warm, wait another thirty minutes.
Why is my bread gummy when I cut it?
This is almost always due to cutting the loaf while it is still steaming or removing it from the oven before the internal structure has set.
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