Q: I have been baking bread for my wife and I to use for lunch every day. While the bread is pretty darned good (if I do say so myself), I've run into a bit of a technical problem: slicing it. I am using a serrated bread knife, and while it does get the job done, I find that the slices are thicker than I'd like; otherwise, I wind up with misshapen or smooshed slices. I am getting about 13 slices (plus end pieces) per loaf from a standard-sized bread pan.
Do you have any suggestions for getting thinner, more consistent slices?
Sent by Matt
Editor: Matt, a couple thoughts. First of all, make sure your bread has cooled completely (overnight!) before slicing. Also, think about investing in a wave-style bread knife, rather than the serrated knife. I love this knife for slicing bread; it does a fantastic job. Also check out the comments and advice in this post:
Readers, what else would you suggest for Matt?
Related: Recipe: Whole Wheat Sandwich Loaf with Oats and Pecans (pictured above)
(Image: Aimée Herring/John Wiley & Sons)