Bread slicing isn’t the most difficult task; basically it is a back-and-forth motion. Simple, right? But when I spotted this antique Danish slicer, I had to get it. It’s ideal for rugged and dense breads, designed and engineered for performance. And I did give it a couple wacks on some pretty hard rye and spelt loaves, as well as a fresh baked levain bread. Some of my bread buddies poo-pooed me for it; others drooled and cheered me on. It’ll be sort of a conversation piece in my arsenal of food toys. You should hear its “swish.” Powerful.
Will Dutch oven baked loaves fit through this thing?
Depends on size or shape…but if loaves are split in quarters sure…more for square loaves or batards…rye especially.
Does it smash the loaf?
Brian, it can if not sharp, usually better for loaf style Scandinavian or German loaves…that said, flip the loaf over so the back is cut first, according to Modernist bread book….worked..