Lesson 2 of 4
Slice for the way you eat
The best portion size is the one that makes your loaf useful.
Ingredients for this learning path
- A fully baked loaf
- Olive oil and seasonings, optional
Equipment
- Cooling rack
- Serrated bread knife
- Freezer-safe wrapping
- Baking tray
The lesson
- Use a stable board and a sharp serrated bread knife. Keep fingers clear of the blade and saw gently rather than pressing hard.
- Cut sandwich slices to a consistent thickness. Thicker slices suit toast; small cubes suit croutons.
- If you will freeze part of the loaf, portion it while fresh and fully cool so you can take only what you need.
- Avoid repeated cutting and handling of portions you plan to store.
The baker’s note
A long bread knife makes it easier to keep large-loaf slices even.
Practice
Decide how much of the loaf will be eaten soon and how much to freeze.
Technique lessons may require a separate complete formula. Read the full path before mixing.
LESSON 2 OF 4 · 6 min read
Slice for the way you eat
The best portion size is the one that makes your loaf useful.
Go to guided practice & lesson checkLet’s work through it
- Use a stable board and a sharp serrated bread knife. Keep fingers clear of the blade and saw gently rather than pressing hard.
- Cut sandwich slices to a consistent thickness. Thicker slices suit toast; small cubes suit croutons.
- If you will freeze part of the loaf, portion it while fresh and fully cool so you can take only what you need.
- Avoid repeated cutting and handling of portions you plan to store.
LEARN IT. TRY IT. MAKE IT YOURS.
Your practice bench
Read the whole lesson first, then work at your own pace. Check a step when you’ve practiced or reviewed it.
STEP 1 OF 4
Use a stable board and a sharp serrated bread knife. Keep fingers clear of the blade and saw gently rather than pressing hard.
MAKE THE BAKER’S CALL
TAKE IT TO YOUR OWN KITCHEN
Your next small experiment
Decide how much of the loaf will be eaten soon and how much to freeze.
Record what happened in my journalMake it part of your practice
Decide how much of the loaf will be eaten soon and how much to freeze.
YOUR BAKING JOURNAL
Remember what the dough taught you.
Record your temperatures, timing, observations and one thing to try next.
Sign in to keep a journal