Watch this short tutorial to become a master bread slicer. Slicing a crusty bread loaf is tricky, because it might fall apart in the process. Follow these simple steps to avoid that.
Here’s a quick summary of the steps:
- The most important thing is a sharp, serrated bread knife
- Use one hand to hold the crust’s top-side together to keep it from breaking
- Use the other hand to gently saw through the bread. Don’t press hard on the knife, because that will break the crust
- Cut slices about 1/2 to 3/4-inch thick. Don’t go thinner to prevent them from falling apart
- Store the loaf cut side down in a bread box, to keep moisture inside the bread
Slicing bread yourself at home is worth the extra effort. The crust keeps moisture and flavor inside. That's why buying a bread loaf is always better than buying sliced bread. Sliced bread from grocery stores is loaded with chemicals to keep it moist. Just look at its ingredient list. A good artisan bread loaf, on the other hand, stays chewy and tasty without all the artificial stuff.
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Problem is that I love extra thin sliced bread….
I share your bread with friends every Sat night. Reminds meof my time growing in Germany. Das schmeckts so gut!!!!!!!
I always enjoy your fresh bread, after baking I like the slices 3/8 thick, slice them with my electric slicer one loaf at a time and they come out nice, I take half of the sliced loaf double wrap and freeze it to keep fresh. Works for me but sometimes the top scoring of the loaf is a little too deep and it can crack even more
Any links to REAL German veal brats, imported from Germany? I know German sausage is regional. I had some amazing veal brats in Bad Kreuznach, while stationed with the US Army, 8th Infantry Division, Airborne, in 1969-70! They were, short, about 4-5 inches long and about 3 inches around, mild, sweet, delicious! Mit ‘white’ brotchen bread rolls, und brown Dusseldorf mustard! Grilled just till they turned a little dark brown and brust! Absolutely to die for! Thank you.