cutting bread?
Posted by laurabs on Sep 11, 2007 · Member since Jul 2006 · 2610 posts
I'm going to attempt the Outrageously Easy Big Bread recipe this weekend! I'm pretty intimidated, but hey, I have to try it. I HAVE to. if I can bake my own bread (successfully)... I will officially be a baking goddess.
anyways, I was wondering what knife to cut the bread with, when it's done (and hopefully tasty too). I like my slices thin and small - not too thin, but small enough that I can get more slices.
Definitely a serrated knife! (The ones with little "teeth" on it.) This keeps the bread from pulling along with the knife & ripping in the process. :)
http://www.yinfan.com/MORE/KITCHEN_KNIVES/D9705C..jpg
The knife I use has teeth a little bit longer/more pronounced than that, but that's the general idea! ;)
definately a serrated knife, true dat jesscita!!
sometimes it helps too, to cut the bread on its side, or the bottom corner of the bread (just to get your knife started in there)
or you could just gnaw on the whole loaf, or pull out the middle like i do and leave an empty shell of crust!! ;D
the big bread is on my list too. i got inspired by the king arthur flour website. my mother met a woman from sweden and she said they have a "european" type flour that is very light...for ciabatta, baguette type breads....so im excited to try some of their diff flours!
Definitely a serrated knife! (The ones with little "teeth" on it.) This keeps the bread from pulling along with the knife & ripping in the process. :)
http://www.yinfan.com/MORE/KITCHEN_KNIVES/D9705C..jpg
The knife I use has teeth a little bit longer/more pronounced than that, but that's the general idea! ;)
I think "official" bread knives are usually longer and more rectangular than the one pictured but any serrated knife would be better than a smooth knife. A longer knife makes it easier to saw a whole piece at one time. Guess it depends on how big a loaf you have. ::)