A food expert has revealed that the conventional method of slicing bread may be less effective than turning the loaf on its side. Sarah Jampel, a food writer and stylist writing for Food52, suggests that cutting bread horizontally rather than vertically can produce neater and more uniform slices.
According to Jampel, although the technique requires more coordination and care, it offers significant advantages. By holding the bread in place with one hand and slicing from the side, the cutting motion becomes shorter and more powerful, making it easier to slice through tough, crusty loaves like sourdough or bloomers.
“You'll be able to penetrate both of the toughest parts of the bread – the upper and bottom crusts – right from the start,” Jampel explained. “That makes it easier to get thin slices, and it means you won't struggle with detaching the sometimes-tough bottom.”
The method is also beneficial for softer breads such as brioche, ciabatta, or baguette. By turning the loaf on its side, the crumb structure remains intact. “Too much sawing can mar your slices,” Jampel noted, adding that the shorter motion preserves the bread’s lightness and fluffiness.
