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Old 10-13-2011, 05:15 PM   #1
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Bread

In tesco today I bought a "tiger " loaf...
it is a huge , crusty loaf... wonderful taste,
soft etc
and only 50 p !!!

However when cutting it I'm also crushing it !
Is there a secret to cutting this soft, crusty
bread ?
I used a serrated knife with a 6 inch blade but the pressure I had to use to cut through the crust was crushing the bread !!!

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Old 10-13-2011, 08:04 PM   #2
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Use a long, razor sharp carving knife. The serations tear bread. But a smooth edge slices through it. But for delicate breads, you need the knife to be very sharp, so that it cuts with only the weight of the knife blade.

If you don't have such a blade, maybe you have a cutting lazer?

I hope you find great answers, besides mine. I tend to use my chef's knife for everything, and am kind of biased toward it.

Seeeeeeya; Goodweed of the North
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Old 10-27-2011, 10:45 PM   #3
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Try Victorinox' 'tomato knife' - it's maybe smaller than ideal for this use - but it really works.
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Old 10-28-2011, 02:47 AM   #4
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i'm not sure of the fimensions of the serrations on the knife you used, but you might try a sharp "bread" knife made specifically for slicing bread.

it has fairly wide (maybe 1/4 ") scallops or serrations. i often think of it as resembling the blade of a tree saw versus a jig saw.

then, use a light, short stroked sawing motion without pressing down very much to allow the blade to do it's job.

hth.
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Old 10-28-2011, 03:00 AM   #5
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Get the geezer behind the bread counter in Tesco to put it through the machine it works every time
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Old 10-28-2011, 03:16 AM   #6
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lol, is geezer the welsh term for a counter clerk?
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Old 10-28-2011, 03:57 AM   #7
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Geezer is the UK eqiv of Dude, Serf or Pule is the UK eqiv of counter clerk
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Old 10-28-2011, 11:32 AM   #8
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I run into that with some of the bread that I bake. I have one long blade with very fine serrations that will gently breech the crust. Then the standard wide serrations bread knife can finish it.
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Old 10-28-2011, 12:13 PM   #9
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When I run into that problem, I drag out my Cuisinart electric knife and load the bread blade into it. Works like a charm!

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Old 10-28-2011, 02:03 PM   #10
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I turn the bread on its side, facing the bottom of the loaf to me, and I start with my knife on an upward angle and saw into the front edge\corner where the bottom and the side meet. This will help you get the cut started because the bottom of the loaf is usually firmer\harder\crispier and won't collapse as easily. Then you can saw rapidly without too much downward force and let the knife do the work. Don't press too hard, that's what is squishing your loaf.
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