I am wanting to cut our bread into more slices per loaf. I have a slicing guide that makes them a little too thick, and of course doing it by hand ends up with very thick slices. Any ideas? Thanks!!!!
Although my loaf of choice is normally a crusty sourdough boule or a crispy, crackly baguette, the Reinhart Sandwich Loaf is my “go to” loaf for freezing for toast or sandwiches. So like you, I’ve had to find my way round the “doorstep” issue.
Buying a good quality sharp bread knife was my first turning point, the second came when I started delaying the slicing until the morning after baking (when the loaf is slightly firmer). I find these two factors give me sufficient control to be able to cut a loaf into a mixture of medium slices for hot buttered toast, and thin slices for those thin cucumber sandwiches that us Brits are supposed to like to eat with our little fingers sticking out:)
Although my loaf of choice is normally a crusty sourdough boule or a crispy, crackly baguette, the Reinhart Sandwich Loaf is my “go to” loaf for freezing for toast or sandwiches. So like you, I’ve had to find my way round the “doorstep” issue.
Buying a good quality sharp bread knife was my first turning point, the second came when I started delaying the slicing until the morning after baking (when the loaf is slightly firmer). I find these two factors give me sufficient control to be able to cut a loaf into a mixture of medium slices for hot buttered toast, and thin slices for those thin cucumber sandwiches that us Brits are supposed to like to eat with our little fingers sticking out:)