Slicing fresh bread

[Ibicella]

I tried my first home-made bread project yesterday, pulling out my mother's old breadmaker and getting some honey wheat bread in it and then baking it in the oven in a regular bread pan. I'm quite pleased with the results!

However, I need some help on slicing. Anybody have any tips/tricks for slicing fresh bread? I ended up mooshing it and cutting it all weird.

Tasted lovely toasted with scrambled eggs this morning though!

 

[2dream]

Did you use a bread knife? An electric knife works as well. If your knife does not have a good sharp serated edge you end up pushing down to hard which smooshes your bread. You can also find bread slicing guides. I purchased one but never use it because it makes my slices to thin, plus if you don't have a really good knife you still end up smooshing your bread.

You are right. smooshed and squished, thick or thin - it all taste good.

 

[FarmerChick]

smooshed and weird it is delish (well, sometimes for me, not quite the baker)

let it set and truly, truly cool

then it is tons easier to slice as sandwich bread

 

[big brown horse]

I always cut mine on the side. I tip it over on its side and then slice it with a good bread knife, don't push the knife, just saw without pressure.

 

[Ldychef2k]

And now I have to take a break from work and go bake bread ! Awesome !

 

[me&thegals]

ldychf--your new avatar is so inspiring! All these seed catalogues are piling up and I'm thinking of starting to make my soil blocks

Ibicella--The trick is to let it cool and then cut with an excellent knife. My bread knife has deep grooves like a profile of a mountain range and works great for homemade bread.

I haven't made homemade yeast bread in ages and ages! This is just the thread to inspire me to whip some up. Thanks!

 

[freemotion]

And use a very light touch and lots of back and forth, almost no downward pressure. It always slices better the next day, so sacrifice a loaf when hot and slice for sandwiches for the week on the next day....at least that is how I did it.

It is a skill, too, that takes some practice. Guess you'll have to just make some more and buy more butter..... Tough job, but somebody has to do it!

 

[miss_thenorth]

Wait for the bread to totally cool, and then very light seesawing motions. In all honesty, invest ina an electric knife. I have used one for years. Key is to let the bread totally cool though.

 

[MorelCabin]

Yup, cooled bread and a very good bread knife.

 

[Beekissed]

We make ours presliced, so we don't have to worry about the loaf getting mushed, drying out or crumbs, uneven cuts, etc.