• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Unpeeled logo

  • Facebook
  • Instagram
  • Pinterest
  • Recipes
    • Breakfast
    • Soup, Salad, Snacks
    • Dinner
    • Sides
    • Dessert + Baking
    • Vegetarian + Vegan
    • Beverages
    • Easy
    • Recipe Collections
  • Features
    • Articles
    • Profiles
    • Taste Tests
    • Food Writing Roundups
  • Lifestyle
    • Wellness
    • Food Travel Guides
    • Book Club
  • Cooking School
    • Cooking Technique
    • Baking + Pastry Technique
    • Wine Class
    • Better Know a Food
  • The Food + Grief Project
    • Food That Heals
    • Food That Remembers
    • F+G Articles, Interviews, Essays
  • About
Home / Cooking School / Baking + Pastry Technique / How to Slice a Loaf of Bread

How to Slice a Loaf of Bread

Share
Pin10
Tweet
Email
Print

Sliced bread that’s best thing since . . . you know.

sliced bread on cutting board

There is more than one way to slice a big, round loaf of bread. But there is only one way to correctly slice a loaf of artisan bread.

We are living in a golden age of bread. Bread, especially the chewy, crusty, artisanal variety, is back. Gone are the dark days of white, industrial sandwich bread: Bring on the crusty, natural-starter, ancient grain levain.

But what happens when you get home from the farmers market or bakery — or bake your own delicious loaves — and find yourself staring down that crusty-brown boule? Here is how to slice your bread right.

You may also enjoy: How to Hard Boil Eggs and Multigrain English Porridge

sliced loaf of artisan bread on cutting board

First, choose your weapon.

A stable, heavy-duty serrated knife is what’s called for here. The ideal choice, used at many restaurants and pro kitchens, is the Victorinox Fibrox Pro 10” Bread Knife. This knife is sharp and substantial, and will easily saw through the crustiest breads, but any long serrated knife will do.

Slice the Bread, Part I.

The goal: Create slices of approximately equal size. Someone who just begins cutting the loaf into slices from one end to the other at this point will end up with small bread slices on each end, and enormously long slices in the middle which probably won’t even fit fully in the toaster.

But that is not us. So, first cut a few slices off the right and left sides, and put them aside. Those are your smaller sizes. You now have the bigger middle portion of the loaf to work with.

Slice the Bread, Part II.

Slice this remaining loaf in half. Place each half face-down, so that the crusty edge is facing up at you. Now, slice downward into slices, at your desired thickness.

Voilà! You now have a loaf of bread of relatively equal-size sizes. Now grab the butter and dig in.

sliced loaf of artisan bread on cutting board

What is your favorite bread? Been baking your own? Tell us about it below.

Filed Under: Baking + Pastry Technique, Better Know a Food, Cooking School, Cooking Technique, Dessert + Baking Tagged With: artisanal bread, bread, cooking technique, how to slice bread, serrated knife

Sign Up for the Weekly Newsletter

Never miss a recipe.

More from Unpeeled

Jewish Apple Cake With Vanilla Glaze

Jewish Apple Cake With Vanilla Glaze

Honey Maple Granola With Pumpkin Seeds

Honey Maple Granola With Pumpkin Seeds

Mexican Street Corn Salad

Mexican Street Corn Salad

Reader Interactions

Comments

  1. Jeannette Shields says

    April 9, 2020 at 2:00 pm

    Hi. I like to eat-but not make- the swirled pumpernickel/white bread and use in a hot pastrami sandwich. The reason I don’t like to bake it is because I live alone and the store sells a 5 lb. bag of that kind of flour. The remaining flour would go to waste because I don’t know what else to make it with.

    Thank you for your recipes! Another blog I follow, “Once Upon a Chef” mentioned you in their blog, so I looked you up! I’m glad I did! I found a few recipes.

    Reply

Share your comment here: Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Welcome to Unpeeled

The journal of cooking, baking, and the bonds we share through food. Learn More

Popular Posts

birthday funfetti sprinkle cake on table with candles and cake server
bowls of fish chowder with buttermilk biscuits on white tablecloth
lemon tart with fruit on table with china
plate of cranberry sauce with roast turkey and salad
Deviled Eggs With Fresh Spring Herbs - Unpeeled
bowl of black bean soup with cheddar cilantro jalepeno with spoon

Your inbox is hungry! Get the weekly newsletter.

Footer

About Unpeeled

Unpeeled offers trusted recipes, cooking and baking techniques, travel guides, profiles of women in food -- plus articles, essays, and more.

Features

  • Articles
  • Profiles
  • Taste Tests
  • Food Writing Roundups

Cooking School

  • Cooking Technique
  • Baking + Pastry Technique
  • Wine Class

Information

  • About & Contact
  • F.A.Q.s
  • Facebook
  • Instagram
  • Pinterest

Copyright © 2020 Unpeeled Journal. All rights reserved.

  • Recipes
    • Breakfast
    • Soup, Salad, Snacks
    • Dinner
    • Sides
    • Dessert + Baking
    • Vegetarian + Vegan
    • Beverages
    • Easy
    • Recipe Collections
  • Features
    • Articles
    • Profiles
    • Taste Tests
    • Food Writing Roundups
  • Lifestyle
    • Wellness
    • Food Travel Guides
    • Book Club
  • Cooking School
    • Cooking Technique
    • Baking + Pastry Technique
    • Wine Class
    • Better Know a Food
  • The Food + Grief Project
    • Food That Heal
    • Food That Remember
    • F+G Articles, Interviews, Essays
  • About
  • Facebook
  • Instagram
  • Pinterest
  • Twitter