How to Toast Bread


Selection of your bread is a critical first
step. Any ultra-premium bread will suffice – such as this Mis Spelt Ancient grain loaf
from Chessex. I’m going to be using the Bravado Diamante Series toaster from Umbria.
Remember in the Northern hemisphere to orient the bread vertically and position centrally
inside of the toaster like so. Push down firmly and vertically with both thumbs to ensure
even thermal transference inside of the toaster. Now we’ll move on to buttering the toast.
Here’s the slice we prepared using setting 14B on the Bravado Diamante. Notice only peripheral
browning around the edges. I’m using a Sheffield blade and a graphene cutting board. I’ve
taken a quarter nob of butter and prepared it in the sous vide overnight.
Take a third of the butter….and spread firmly in a west to east direction across the bread.
Take another third of the butter and repeat with a partial overlap. Never spread more
than seven times. Take the remaining butter and repeat the process at the top of the slice.
Check for consistency in the perimeter and an optimal 700 micron thickness.
Slice the bread once transversally and transfer to a warmed serving plate. Consume immediately.

37 thoughts on “How to Toast Bread

  1. I source several of my best ingredients from the towns and villages of Chessex. The county possesses a remarkable number of hidden gastronomic gems and cultural obscurities.

  2. Does this work with whole grain? 
    And if so, will there be any difference in texture/flavor? 

    HELP PLEASE!!

  3. Just wrong! The 14B setting just warms the bread. We use the 16C-2d setting (Toaster software rev. 1.1.6) for an evenly toasted slice of ultra premium bread to get the toast warmed correctly to ISO toast standards.
    Really!

  4. Overlapping the butter is important – BUT – it is essential to spread the butter quickly before the bread cools. 

  5. If you like darker toast can you raise the setting a smidge? Also is it permissible to spread strawberry jam on the toast provided it is not too thick?

  6. I'm very confused regarding this 'Partial Overlap' technique you bring up. I've attempted to replicate this same action many times but I can't seem to get it right. I would very much appreciate it if you could include an estimation of exactly how many millimeters one must overlap to achieve optimal results. Thank you.

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