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.