Best way to slice bread

Bella79

Hiya having made my first loaf today me and hubby have jst eaten half of it on 2 sanswiches doortep wasnt the word !! lol
But since im supposed to be on a diet this carnt continue:rotfl:
Just wonderd what u all use ive seen a few things on lakeland the kenwood elec slicer and also a thing called evenslice anyone got any of thses ?
thankyou from my waistline x

mandy_moo_1

ive got the kenwood slicer but ive never found it very successful at slicing h-made bread......the easiest thing i've found is an electric knife. So much less hassle, and you can cut the slices quite thin

squeaky

See...

The Complete Breadmaking Collection

Look under "slicing"

SAV3R

I have just been given a bread maker, I made my first loaf, on the quick loaf program. It was delicious with the homemade chicken soup, followed by homemade raspberry muffins.

I had tried a handmade one last week but managed to burn the crust with the inside only just cooked.

My question is, does anyone use a slicing machine for their breads?

I have an electric knife which I am frightened of, it cuts anything in sight LOL.
I end up with a few thin slices, then a few doorsteps and a final crust wedge. Does it improve with practice?

Andy_Hamilton

People use kenwood meat slicers which look very unsafe to me. I opted for a a simple jig which works perfectly. I still do the odd door step just for me but I had an argument with work mates that my bread was home made when it was cut like a medium/thick bought loaf.

Something like http://cgi.ebay.co.uk/EXPANDING-ACRYLIC-BREAD-KEEPER-STORAGE-BIN-SLICER_W0QQitemZ260224521126QQihZ016QQcategoryZ98849QQrdZ1QQssPageNameZWD1VQQ_trksidZp1638.m118.l1247QQcmdZViewItem

beemuzed

I've used the Kenwood slicer for ages - can't cut straight with a knife!

SAV3R

Is this slicer ok when you reach the end of the loaf?

I do actually like the bread sliced thicker sometimes, the thicker slices were nice toasted, but I prefer thinner for butties.

raeble

It does get better with practice. I do still have some dodgy skiwif slices. I don't know how I came up with this method but it seems to work for me - what I do is start cutting, then as the slice starts to come away I hold it in place with my fingers and continue cutting. So my right hand is cutting with the knife and my left hand (thumb & little finger) is holding the bread at the top close to where I'm cutting, my fingers are holding the front of the slice in place. I'm getting almost perfect slices this way!

Andy_Hamilton

Can't comment on the Kenwood thingy but its very simpe to make thicker slicers with the jig.

The loaf is held and the knife is guided up and down so just move the loaf rather than the knife, any size you want but you don't waste the next 3 slices with squiffy cutting by hand.
I can cut perfect slices all the way down to the crust without any problems.

Stephen_Leak

The electric ones work well on fresh HM bread, as the oscillating blades cut in both directions at once. However, they are scary.

I use a Victorinox bread knife ...



... 21cm long blade, serrated and scalpel sharp.

Let the knife do the work, use the whole length of the blade and don't force it. As you say, it will come with practice. At least any mistakes are edible. Anyway, I agree with Andy Hamilton's workmates that HM bread should retain its "rustic charm"!