The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

How to slice........

jonhong's picture
jonhong

How to slice........

Well, it does sound a little bit stupid, But humour me pls......sometimes it is a real struggles.  Is there any technique to cut it nice and proper.

thank, Jon

WatertownNewbie's picture
WatertownNewbie

Two things can help.  One is a good serrated knife.  My favorite is the Mercer Culinary Millennia 10-inch wide bread knife.  The cutting edge is very good with slicing through the crust.  (Let the knife do the cutting -- slide back and forth, and do not press down hard.) Also, you might benefit from beginning your cut on the bottom of the loaf, which is sometimes a bit crisper.  Flip the loaf over and start at an edge of the bottom.

jonhong's picture
jonhong

I just destroy my lovely loaf on friday.......

My lovey loaves....

and the disastrous slices....

Sorry for the bad pics.  I just couldn't get a straight and even cut!! :(  Anyway, thank so much for you (btw, I got a good bread knife too) advise....I try my best during the next slice.

Cheers, Jon

Yippee's picture
Yippee

Hi, Jon:

Make sure the loaf cools completely before slicing.  I usually flop the loaf on the side, use one hand to stabilize the loaf, the other slice with a sawing motion.  Like so:

 

 

 

I use an inexpensive bread knife and it works fine even on the very soft Hokkaido sandwich loaf.  I think your current knife will do the job.  No need to spend $$$$ on gadgets. Practice makes perfect!

 

Good luck!

 

Yippee

jonhong's picture
jonhong

That is a very beautiful Hokkaido Sandwich Loaf and very well slice pieces. Would you share the recipe?

Yes, I done everything you mentioned in the first paragraph, it kind of feel right as it slice downward but when the slice fall sideway, my mouth drop southway!!! Anyway, like you said, practise make perfect.

Cheers Jon

Yippee's picture
Yippee

can be found here:

http://www.thefreshloaf.com/node/11745/recipe-japanese-style-sandwich-bread-water-roux-starter-sponge

The bread I showed you earlier is a different loaf but I used the same approach/tool to slice both loaves.  

Yippee

 

 

bikeprof's picture
bikeprof

some tips on knives and slicing crusty loaves here (last section at the bottom):

https://www.roundriverbaking.com/bread-care.html

 

Our Crumb's picture
Our Crumb

...coming out of Round River’s oven.  

I wanted to save them to google maps — in case I’m ever near Pocatello — but it looks like they aren’t a storefront operation. Thanks for posting the link though. 

jonhong's picture
jonhong

this is my bread knife.....and u can see the outcome of my slices from above pics...  :(

tgrayson's picture
tgrayson

you need an electric meat slicer.

jonhong's picture
jonhong

Yes..that seem to be an option....thanks

Lazy Loafer's picture
Lazy Loafer

Depending on the shape of the loaf, either slice it bottom up, or start on the side. If it's a pan loaf, starting on a bottom corner works too.

Mini Oven's picture
Mini Oven

and mix it up a bit. Wedges or slices that taper off at one end are great especially when eating plain.  :) 

When cutting even slices, sometimes it helps to close one eye ...and keep your fingers clear!

 

These crack me up!

HeidiCooksSupper's picture
HeidiCooksSupper

A good, serrated bread knife is key.  If you want identical slices, there are lots of bread slicing guides on amazon -- they look like  something that holds a loaf between two picket fences.

jonhong's picture
jonhong

Slicing guide....that may be a life savers!! I go check...thanks

Cheers Jon

jonhong's picture
jonhong

I want this badly, I planning a bake on Tuesday and give the loaf to my sister and it will absolutely disgraceful if I couldn't slice my bread...SOB!

 

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