How do you slice it?

Emmy_L

I've been making my loaves with a Breadmaker and it truly is the most gorgeous thing EVER!:D
BUT
The upper crust (or 'on the top' if you are like me!)Is always so soft that it's difficult to get any kind of number of slices from it,because it just seems to want to...squidge? (gawds,I'm gettin' technical here!:rolleyes: ).
Is there a device I can use to get vaguely uniform slices from my bread,or should I put it in the oven once I've got it outta the breadmaker to perhaps harden up???
Help?

Stephen_Leak

Slicing proper home made bread is always a problem. I recommend a long, sharp, serrated bread knife (like this one), and let the knife do the work, don't force it.

PasturesNew

I've never used a bread knife. So far only made 2 breadmaker loaves and the first one never mixed (didn't make dough/baked the goo) and the 2nd one got jammed in and I had to scoop it out with a big spoon.

But, I bought a big bread knife from Tesco in anticipation. Cost me £10 and it has a lifetime guarantee. It is self-sharpening and comes in a sheath so I suspect the sheath does something to keep it sharp. But it's also handy as you don't slice your hand open when you shove it in the drawer.

sb44

I find that if I leave mine to cool fully and use a carving knife (those that are serrated on both sides and have a fork type bit at the end for picking up the meat) I can slice it as thin as shop bought sliced bread.

lil_me

Electric slicer, cost me £10 off ebay, worth it

victotoro

Hi, I've had the same problem for well over a year (although I like thick slices, they were getting a bit too wonky and the OH was finding great amusement in my bread cutting skills) and on the recommendation of someone on this site (sorry for lack of linky) I bought a new breadknife. This has taken my wonky slices straight and added about 4 slices to the average loaf.

The other great thing is that it cuts warm bread just as well as cold - if you're trying to cut a BM loaf straight out the tin, it's a nightmare- much easier to leave it until the next day.

Ooh, just scrolled up again to check that I wasn't repeating everyone else - it was Stephen (post 2) who recommended the knife I bought -a Victorinox.

*thankyou wave at Stephen*

(oops, I'm going on a bit this morning)

So in summary: use a very sharp breadknife on day-old bread.

morwenna

Bread is easier to slice (I find!) if you turn it on it's side. As well as using a good, serrated knife as Stephen and victotoro have already said. HTH