How to Slice and Serve GAIL's Sourdough Without Squashing It

Quick answer

Let the loaf cool completely, use a long serrated bread knife, and cut with a gentle sawing motion at a slight angle rather than pressing straight down. For a 750g loaf like Bruern Farms Sourdough, start at one end and work in 1.5cm slices so the crumb stays open and the crust stays intact.

Why sourdough squashes when you cut it

A warm or dense loaf compresses under the blade because the starches haven't set and the crumb is still soft. Cutting too soon also smears the interior, making slices look gummy. The fix is patience and a sharp serrated edge: a bread knife's teeth grip the crust and saw through without needing downward force.

If your loaf is very fresh and you must cut it, turn it on its side so the base supports the crumb, and use shorter strokes. For a flattish, minimally shaped loaf, that side position also keeps the scoring from tearing.

Choose the right knife and surface

A long serrated bread knife, ideally 20–25cm, reaches through a 750g loaf in one motion. Avoid a chef's knife or a fine-toothed slicer; both crush the crumb. A stable cutting board with a damp tea towel underneath stops the loaf sliding while you saw.

If you don't own a bread knife, a very sharp serrated utility knife works for smaller loaves, but expect more crumb loss. The knife matters more than the board, so prioritise a proper serrated blade.

How to cut even slices without tearing

Place the loaf on its side or hold it firmly with a claw grip, knuckles forward. Start the cut at the crust edge, using the first three teeth to score a shallow line, then saw with light pressure. Let the blade do the work; pressing down is what squashes the loaf.

Aim for slices about 1.5cm thick. Thinner slices collapse; thicker slices can be hard to toast evenly. If the blade sticks, lift it slightly and restart the sawing motion rather than forcing it through.

Serving and storing the sliced loaf

Serve cut slices within an hour or two for the best texture. To keep the rest fresh, place the cut loaf cut-side down on the board or wrap the exposed face tightly. For longer storage, freeze slices in a sealed bag and toast from frozen.

When serving with toppings, add them just before eating so the bread doesn't soften. For a shared table, stack slices loosely rather than pressing them into a pile.

Step-by-step: slicing and serving your sourdough

1. Cool the loaf completely: Wait at least 1–2 hours after baking or delivery. Warm bread compresses and smears when sliced. Checkpoint: the bottom of the loaf should feel room temperature, not warm.
2. Set up a stable cutting station: Place a large board on a damp tea towel. Position the loaf on its side or hold it with a claw grip. Checkpoint: the board should not slide when you press lightly.
3. Score the crust with the first teeth: Use the first three teeth of a long serrated bread knife to make a shallow guide line where you want the first slice. Common mistake: starting with a heavy downward push, which tears the crust.
4. Saw gently, letting the blade work: Use light, even strokes, keeping the knife at a slight angle rather than vertical. Aim for 1.5cm slices. Checkpoint: if the blade sticks, lift and restart the sawing motion instead of forcing it.
5. Serve cut-side down and store the rest: Arrange slices loosely for serving. Place the remaining loaf cut-side down on the board or wrap the exposed face tightly. Next step: freeze extra slices in a sealed bag and toast from frozen.

Product facts

• Bruern Farms Sourdough 750g: Bruern Farms Sourdough 750g is a minimally shaped, flattish loaf with diagonal scoring and a coating of middling, an upcycled byproduct of the milling process. The flat shape and scored top mean you should cut from the side or end to avoid crushing the open crumb; the middling coating can be slightly dusty, so wipe your knife between slices if you want clean edges.