Kitchen Tip – The Art of Food

Slice It Nice…

 

Glass Cutting Board - Serving Tray - French Bread

French Bread • Square Glass • Cutting Board/Serving Tray

The right knife for the right bread – a quick guide

If you’ve ever had a crusty baguette litter your elegant table with crumbs…

If you’ve gotten a bagel stuck in the toaster because you sliced it wrong…

Then you already know that just any knife won’t do.

True bread aficionados match different tools to loaves just like wine connoisseurs pair glasses to vino. Here’s the best way to get the job done:

8- to 10-inch classic serrated bread knife.

This is best for slicing big crusty miche loaves such as Panera’s Country or extra-large Sourdough. The teeth on the serrated edge provide bite so you get a nice full slice with no mashing. If it’s time to upgrade from the bread knife you got as a wedding gift over a decade ago, Tom Gumpel, Panera’s head baker, suggests buying one with a “wavy edge serration.” It has rounded tips rather than pointed ones, which make for even smoother slicing.

Best way to slice a bagel.

Gumpel recommends standing the bagel on its edge, starting the cut vertically with a long, serrated bread knife, then laying it down and finishing the slicing horizontally away from you. This method creates even halves every time.

4-inch serrated baguette knife.

This is a mini-version of the classic bread knife. It still has ample teeth to get through crust, but its size is more manageable for smaller jobs. The result: Perfect circles of French Baguette with minimal crumbing.

Slice For Sandwich

Denser breads, such as Whole Grain, should be cut to no more than 5/8 inch.

More tender breads, such as our Tomato Basil, should be sliced thicker (¾ inch).

This ensures a happy marriage of bread and ingredients, plus you’ll make a sandwich that won’t fall apart.

Thank you My Panera


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