Becoming increasingly popular in recent years, sourdough bread, thanks to its unique tangy flavour is more than just a foodie’s delight.
Aside from delighting your taste buds, thanks to sourdough’s fermentation process that helps to break down the gluten in rye flour, it is often considered a more digestible alternative to regular bread.
However, the real test lies in slicing sourdough bread. And what we love about its contrasting crusty exterior and the soft, airy interior of sourdough can also prove challenging for novice slicers!
At Little Bread Winner, because we hate squished bread and messy slices just as much as you do, we’ve put together this simple 5 step guide on how to slice sourdough bread (like a pro).
So if the perfect slice of crusty sourdough bread is your thing, keep reading!
1) Use a Serrated Bread Knife or Bread Saw
For the perfect sourdough slice, a serrated bread knife or bread saw is essential. The tiny, sharp teeth will slice through the crusty exterior of sourdough without squishing its soft insides, while a blunt blade will just rip your beautiful loaf to shreds.
So keep your knife as sharp as possible for the best results. If you don’t have one yet, make sure to check out our high-quality bread saws that’ll make slicing any fresh bread a breeze.
The technique here is a piece of cake: use long, gentle strokes when cutting into the loaf instead of going all Hulk on it. With this approach, even thick and crusty bread like sourdough becomes as easy to slice as a hot knife through butter.
Things You Didn’t Know About Sourdough #1
Sourdough bread uses one of the oldest methods of fermenting grain. It’s believed to have originated in ancient Egypt around 1500 BC and was likely the first form of leavening available to bakers.
(Source: “History of Sourdough,” Sourdough Library)
2) Let the Bread Cool
Speaking of heat, patience is key when it comes to slicing your freshly baked sourdough bread.
Don’t be a hot-headed bread slicer – slicing your sourdough while it’s still warm may cause it to become crumbly and misshapen, so make sure to let it cool completely before you start cutting.
Resist the temptation to cut into that warm, aromatic loaf straight out of the oven. Slicing warm bread can lead to squished and sticky slices. Nobody wants that. If you’re in a hurry, use a gentle sawing motion with a serrated knife to avoid destroying those lovely air pockets we all adore in our sourdough.
Tip: After baking, let your sourdough rest on a cooling rack. This prevents any sogginess at the bottom and ensures all sides get proper air circulation. No soggy bottoms here!
Slicing cooled-down bread will give you clean cuts and perfect slices every time. So, be cool and let your bread chill before you start slicing.
3) Cut Across the Bread
When it comes to knowing how to cut sourdough bread, there’s a knack for the job. To get even slices, cut across the bread instead of down into it. This technique keeps each slice intact and roughly the same size.
Start by cutting off the end piece – it creates a flat surface to work with. Hold the loaf firmly with one hand and guide your bread saw with the other. Remember, gentle sawing back and forth is key; no need to rush or apply too much pressure.
- Cut an end piece of your sourdough loaf.
- Hold the loaf firmly with one hand.
- Use gentle sawing motions to cut across (not down) into the bread with your serrated blade in your other hand.
You can choose how thick or thin you’d like each slice. Whether you fancy thinner slices for sandwiches or thicker ones for hearty toasties – make them just right.
Things You Didn’t Know About Sourdough #2
Sourdough bread has several health benefits due to its unique fermentation process. With a lower glycemic index, it doesn’t spike blood sugar levels as many other types of bread can. The lactic acid in sourdough can also help your body absorb more nutrients from the bread.
(Source: “Sourdough Bread Health Benefits Make It the Best Bread Choice,” Cleveland Clinic)
4) Get Perfectly Even Slices with a Bread Slicing Guide
Tired of wonky bread slices? Invest in a bread-slicing guide and slice like a pro. This nifty tool keeps your loaf steady and guides your knife for flawless slices every time.
Whether you’re a baking newbie or a perfectionist, a bread-slicing guide is your secret weapon. It makes slicing bread a breeze without sacrificing quality.
- Safety first: Most bread-slicing guides keep your fingers far away from the blade, so you can slice without fear of injury.
- Slice it your way: Adjustable thickness options mean you can have thin sandwich slices or thick, hearty toast. The choice is yours.
- No more guesswork: Simply place your loaf in the guide and start sawing. Say goodbye to uneven cuts and hello to precision.
In a nutshell, a bread-slicing guide can be a true game-changer, whether for first-timers, or perfectionists. Give one a spin and you’ll be left wondering how you ever existed without one.
(Did we mention that our handcrafted wooden bread boards already come with a bread-slicing guide? Oh yes they do!)
5) Freeze the Bread
If you bake more sourdough than you can eat, no worries – simply slice and freeze your extra loaves.
By doing so, you’ll lock in its freshness without compromising the taste, so you can enjoy a fresh-from-the-bakery experience anytime.
Here’s how:
- Grab a serrated bread saw and slice the cooled loaf into even pieces.
- Stash the slices in a container or a reusable bread bag made for freezing, layering them with baking paper so they don’t stick together.
- Pop it in the freezer for later use.
When you’re ready to enjoy, just grab a slice and let it thaw naturally or pop it straight into the toaster. It’s perfect for those busy mornings when you need a quick brekkie.
Not sure about freezing bread? Don’t worry. With the right slicing and storage, you can have fresh sourdough anytime you want.
Things You Didn’t Know About Sourdough #3
Sourdough bread has different characteristics around the world, influenced by local bacteria and yeasts, as well as bread-making traditions. For example, San Francisco sourdough is known for its pronounced sourness, while French sourdough (or “pain au levain”) tends to have a milder flavour.
(Source: “Sourdough Hands-On Baking Guide,” King Arthur Baking Company)
And now you know how to slice sourdough bread perfectly!
Slicing sourdough bread is an art that, with a bit of practice and the right tools, anyone can master. With these expert tips, coupled with our premium bread saws and cutting boards, you’ll soon be slicing your sourdough with the skill and finesse of a seasoned baker!
Embrace the art of slicing – happy cutting!
