Discussion
Hi all,
I know this is a silly question but hey ho.
We've got a bread maker, been using if for the last few months, couple of loafs a week.
However, I still cannot cut the bread so that it remains loaf-shaped towards the end, instead it looks like i've sat on it. I've mastered straight edges to each slice, but by the time i've cutted half a dozen slices, all I can do with the rest is make sodding breadcrumbs.
I've only used a standard bread knife that is plenty sharp and i've cut it from all four corners to see if it is structurally stronger one it's side.
The only other thing i thought about this morning is that I take the bread out in the morning, it pings at 6am, I take it out straight away and leave to cool until 8ish when I start breakfast/lunch sandwiches etc.
Should I leave it out overnight to cool instead?
Or is there a brilliant gadget that I can add to the collection of things I use once then stuff in the cupboards?
Or am I just lame?
Cheers
David
I know this is a silly question but hey ho.
We've got a bread maker, been using if for the last few months, couple of loafs a week.
However, I still cannot cut the bread so that it remains loaf-shaped towards the end, instead it looks like i've sat on it. I've mastered straight edges to each slice, but by the time i've cutted half a dozen slices, all I can do with the rest is make sodding breadcrumbs.
I've only used a standard bread knife that is plenty sharp and i've cut it from all four corners to see if it is structurally stronger one it's side.
The only other thing i thought about this morning is that I take the bread out in the morning, it pings at 6am, I take it out straight away and leave to cool until 8ish when I start breakfast/lunch sandwiches etc.
Should I leave it out overnight to cool instead?
Or is there a brilliant gadget that I can add to the collection of things I use once then stuff in the cupboards?
Or am I just lame?
Cheers
David
Two top tips that I found out when I was at college:
1) Don't press down on the knife at all. Just move the knife bach & forth and it will cut at it's own pace. This won't distort the bread.
2) Don't cut past half way. Once you have sliced half the loaf, turn it through 180degrees, and start from the other end.
Minimal waste (unless you leave the middle bit in the breadbin for days, at which you'll be making breadcrumbs again
)
Chris
1) Don't press down on the knife at all. Just move the knife bach & forth and it will cut at it's own pace. This won't distort the bread.
2) Don't cut past half way. Once you have sliced half the loaf, turn it through 180degrees, and start from the other end.
Minimal waste (unless you leave the middle bit in the breadbin for days, at which you'll be making breadcrumbs again
)Chris
I used to have exactly that problem even when using a bread knife, then I bought a Global bread knife, now my loaf stays loaf shaped and I can cut slices of any thickness. It even cuts through bread just out of the oven, without 'crumpling' it. As Chris said earlier, a good knife doesn't require any pressure.
Freeze bread and use chainsaw??
I have the same slicing problem with the bread from my breadmaker (a present from Santa a couple of weeks ago). I don't slice it fresh from the breadmaker but make it in the evening ready for breakfast the next day.
White bread is the worst to slice but wholemeal seems better - based on a non-scientific 'single loaf of each' test. The latter doesn't distort and is easier to slice evenly. As has been suggested, minimal downward pressure with a good serrated knife seems to be the best method combined with turning the loaf through 90 degrees a couple of times if necessary.
One linked question: what's the best way to keep bread fresh?
I have the same slicing problem with the bread from my breadmaker (a present from Santa a couple of weeks ago). I don't slice it fresh from the breadmaker but make it in the evening ready for breakfast the next day.
White bread is the worst to slice but wholemeal seems better - based on a non-scientific 'single loaf of each' test. The latter doesn't distort and is easier to slice evenly. As has been suggested, minimal downward pressure with a good serrated knife seems to be the best method combined with turning the loaf through 90 degrees a couple of times if necessary.
One linked question: what's the best way to keep bread fresh?
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