The easiest way to explain the correct technique is to use the bread knife like a saw when cutting into your sourdough.ĭon't press into the bread because you will damage the crust and squish the lovely fluffy inside. When slicing into your completely cooled sourdough bread, it's important to adopt the correct technique. It needs to be at least 9, if not 10 inches in length minimum.Ĭheck out my guide to the best bread knife for sourdough here. You don't have to spend a fortune - you can get a great knife for under $30!Ī serrated bread knife with more widely spaced teeth will generally perform better. It's worth buying a good bread knife specifically for your sourdough to guarantee smooth, even slices. In order to slice sourdough evenly, you need to choose the right knife for the job.Ī bread knife has a long serrated blade that is designed to cut through hard crust, while keeping the fluffy bread inside intact. No wants dried out sourdough, right? This bread was cut while still warm - you can see the lines left behind by the knife as it stuck to the crumb. There is a lot of steam and moisture trapped inside that lovely crusty and if you cut it too early, all of that steam and moisture escapes all at once, meaning your bread will actually dry out faster and get stale quicker. This will also make it harder to cut because the bread inside will be sticky and it will stick to the knife. If you cut it too early, while it's still warm, you'll get a doughy, gummy texture because the bread is still "wet". When the bread is still cooling, there is water trapped inside that needs to move outwards towards the crust, enabling the bread to dry out. The reason you need to wait for sourdough bread to completely cool before you cut into it is that the bread continues to cook while it cools down. Room Temperature Sourdough Is Easier To Cut Sourdough bread takes much longer to cool than other types of bread because it has a higher moisture content. This allows plenty of time for the cooking process to be completed and stops your loaf of sourdough from collapsing. Most of the time, I will bake before I go to bed and then allow it to cool on the counter overnight. Crazy right?Ī "regular" sourdough made from white flour could take as long as 8 hours to fully cool down and come to room temperature.Īs a general rule, I wait at least 4 to 6 hours. That's because rye flour maintains moisture for a lot longer than other flours. Sourdough takes a lot longer to cool down than other bread and even longer if it's made from wholegrains.ĭid you know that if you make your sourdough with rye flour (even if it's only half rye) it will take up to 24 hours to cool down fully? However, this really isn't enough time for most loaves of sourdough - and in fact - is one of the reasons that sourdough bread is often hard to slice. My rule of thumb is always wait at least 2 hours before you slice into it. One of the hardest things about baking sourdough, or any crusty bread, is waiting enough time for the bread to cool properly before you slice it. Allow Sourdough To Cool Properly BEFORE you cut into it Ideally, you want even slices that maintain the texture of the crumb and crust without any damage.
Slicing sourdough bread (and any crusty artisan bread) is easier than you might think - as long as you have the right equipment and technique.
BREAD SLICER GUIDE FOR HOMEMADE BREAD HOW TO
Want to know how to slice sourdough bread perfectly every single time? You've baked a beautiful loaf of sourdough bread and the time has come to cut into it - but your slices are wonky and uneven.
0 kommentar(er)
