Best way to slice bread

Pink.

Hi wssla,

I also use a food slicer and do each loaf in one go. There's an earlier thread with more suggestions:

Best way to slice bread

I'll add your thread to that one later to keep the ideas together.

Pink

LJM

i use my electric carving knife easy and quick

Aesop

I was going to suggest an electric carving knife or something electric too, but see there are some good suggestions above.

stressedoutmumof1

I use this and swear by it. HTH

Butterfly_Brain

I use DH he cuts a lot better than I do:rotfl:

frugal6

We use the kenwood slicer. Also find if we make a loaf today if it spends the night in the bread box it slices better in the morning.

moutard

hi to all
can anyone tell me why my bread is to soft in the middle i do everything by the book and the bread is far to soft in the middle which make it hard to cut usually falls apart or rips cant sread the butter as its to soft
thanks in advance

downshifter

Sounds absolutely delicious!!

Bread is usually like this when it is very fresh, it hardens a bit if you leave it to cool down completely and then a bit more. The longer you leave it the more it will harden and hold together. Thick slices are better than thin, don't forget that bought bread has loads of additives which help hold it together for thin slices.

White bread is worse than wholemeal at doing this, wholemeal tends to have a denser texture so will take the knife better. Possibly your knife isn't sharp enough? But to me it sounds scrummy, you will just have to cut thicker slices and have loads of butter with it to hold it together - or is that just me.

LJM

downshifter wrote: »

Sounds absolutely delicious!!

Bread is usually like this when it is very fresh, it hardens a bit if you leave it to cool down completely and then a bit more. The longer you leave it the more it will harden and hold together. Thick slices are better than thin, don't forget that bought bread has loads of additives which help hold it together for thin slices.

White bread is worse than wholemeal at doing this, wholemeal tends to have a denser texture so will take the knife better. Possibly your knife isn't sharp enough? But to me it sounds scrummy, you will just have to cut thicker slices and have loads of butter with it to hold it together - or is that just me.

definately not just you

moutard

hi downshifter
thank you very much for advice i do usually let it go cold before cutting maybe i should leave it over night and see what happens

hi ljm
do you have the same problem too ?