When do you slice your homebaked bread?

jk0

My parents always used to cut a slice of bread off the loaf when they wanted one. I never learnt this fine art, as by the time I was an adult, almost all bread came ready sliced. About two years ago, I bought a breadmaker & a slicing gauge that allows you to slice half the loaf at a time. You turn it round to do the other half.

However, I find that the middle slices seem to collapse when I do this on the 2nd half, and would have been best left to the next day when they are staler. Of course, if I did that, I would have my fingers dangerously close to the knife, as the rest of the loaf has been eaten.

Maybe I should make up a wooden block to press on the bread while it's being cut? What do others do?

SailorSam

When i first got my Pannie the slices were like doorsteps, so i bought one of those electric meat slices and it was much better. Until one day i hadn't noticed the paddle was still inside and when the blade tried to slice that there was a crunch and all the plastic cogs inside the Slicer fell apart. So i was left with a dead slicer.
Now i use an electric knife, they're better in-so-much that you don't need to squash the bread when you're cutting 'cos you don't need to put any pressure on it. I put the blade against my thumb to act as a guide and cut down about 1", then turn the loaf and do anorther 1" cut; then same again and again joining the cuts up so you can get an even slice. One you've got your 4 small cuts you can do a full even slice.
Let the bread cool before you start.
Ok i know it's a lot a lot of messing, but i'm a man. I'm not perfect

Blue_Doggy

What an interesting question! It's not something I've ever thought about before, as I've always (like your parents) just cut a slice when I want one. At the last count, I've still got the usual number of fingers :rotfl:. It's quite difficult to cut oneself, though, when cutting bread, just keep the fingers behind the slice being cut (IYSWIM). And don't use a blunt knife - make sure it's properly sharp.

When bread is very fresh, it can be more difficult to cut successfully. I always make sure my homemade bread is thoroughly cooled before I cut more than a couple of slices.

I would think a wooden block would crush the bread

SailorSam

[QUOTE=Blue Doggy;69532529 I always make sure my homemade bread is thoroughly cooled before I cut more than a couple of slices.

[/QUOTE]

I cut the whole loaf in one go and then it can go in the freezer and i can get out a couple of slices at a time. When i'm putting the bread in the freezer i don't do it the way you'd buy a loaf in the shops with all the slices facing the same way. They seem to stick together more when they freeze. So what a do is, one slice goes one way then the next goes sideways. It just helps seperating them when you get them out.

suki1964

I remember my nan who was as blind as a bat, holding the loaf to her and cutting a slice like that straight as a die and no bread board required


Myself I make rolls saves the hassle. But I can slice a loaf as lng as its a decent one. The fluffy pappy rubbish tescos sells, not a mission. As soon as you hold on to it it just squidges up

marrbett

suki1964 wrote: »

I remember my nan who was as blind as a bat, holding the loaf to her and cutting a slice like that straight as a die and no bread board required


Myself I make rolls saves the hassle. But I can slice a loaf as lng as its a decent one. The fluffy pappy rubbish tescos sells, not a mission. As soon as you hold on to it it just squidges up

I remember my Gran cutting thin, even slices like this, only she would butter the bread before she sliced it!!:)

jk0

marrbett wrote: »

I remember my Gran cutting thin, even slices like this, only she would butter the bread before she sliced it!!:)

My Nana did that too! I thought it was a bit mad at the time. Why would you want to make something you are cutting slippery?

VfM4meplse

jk0 wrote: »

My Nana did that too! I thought it was a bit mad at the time. Why would you want to make something you are cutting slippery?

So the soft centre wouldn't curl up and break? Classic cold-butter problem, but less likely if there is a mass of bread behind it.

Frugalsod

SailorSam wrote: »

I cut the whole loaf in one go and then it can go in the freezer and i can get out a couple of slices at a time. When i'm putting the bread in the freezer i don't do it the way you'd buy a loaf in the shops with all the slices facing the same way. They seem to stick together more when they freeze. So what a do is, one slice goes one way then the next goes sideways. It just helps seperating them when you get them out.

A friend of mine does that but then they only eat bread as toast sot it makes sense for them. I personally just cut it as I need it and keep the rest of the loaf in the bread bin until eaten, usually only a couple of days at most.

To actually cut it I use a ceramic knife as that is spectacularly sharp and perfect for slicing soft bread.

chrissy59

let it go cold and then slice it with an electric knife and put it in stayfresh bags.