Auf Deutsch · En français · En español
A slicing guide is a frame that holds the loaf and steers the knife, so every slice is the same thickness. With a long serrated knife it is the cheapest way to get sandwich slices from a homemade loaf. Electric slicers suit households that slice a lot of bread.
Most bakers: a bamboo slicing guide with adjustable width and a 10 in bread knife. Lots of bread: a compact electric slicer. Either way: let the loaf cool fully first.
Set the slot width, stand the loaf in the frame, and saw in long, light strokes with the knife flat against the guide. It works best on pan loaves; a round boule needs to be halved first. Use a knife at least 2 in longer than the loaf is wide: see bread knives.
Cool the loaf for at least an hour (why), turn it on its side to start through the hard top crust, and let the serrations do the work. Slice what you will freeze the same day.
A home electric slicer gives deli-even slices and is worth it if you slice several loaves a week. It needs counter or cupboard space and careful cleaning; measure first.
Use a slicing guide and a long serrated knife on a fully cooled loaf.
Keep what you own when it does the job. These are the other exact models we profile.
A 10 in stamped wavy-edge knife with a wide blade and a textured grip.
A 10.2 in wavy-edge stainless knife with a rounded tip and a non-slip handle, 4.8 oz.
A 270 mm (10.6 in) serrated slicer with a fine-toothed molybdenum vanadium steel blade.
