By Devi Poojari
Let’s face it, good bread is always going to be better than anything that could even bother competing with it. But how do you slice a good loaf without smashing it or having it crumble all over the place? Read on.
Slicing through the tougher bottom of a loaf is easier since you pierce first, through the hard part.
When working with a crusty loaf like a baguette, tilting it sideways before cutting in, gives more control over the bread.
Using a serrated-edged bread knife is important because you want to cut into a loaf gradually like cutting into a tree.
Cutting your bread using a 45-degree angle using a knife is very important to avoid having the knife slide over your hand as you hold a loaf in place.
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