“Best thing since sliced bread”, this slicer changes everything if you bake all your bread. Fantastic! Thanks so much. To avoid hitting the slice with the handle just back the handle then forward cycling until the cut is finished.
Been keeping a baking diary for decades, it’s very helpful when just starting out. None of this is rocket science but it’s definitely helpful to narrow down variables you do or don’t want to repeat based on bake notes
Keep momentum on the bread that has not been cut. Reminds me of punching and martial arts advice where they say to focus on the backside of where you're hitting so that your punch goes through and then you maintain the amount of force you need to.
Honestly, I know it sounds a bit excessive to have one but I have just bought one and it’s fantastic. I always had a bit of a problem hand slicing my sourdough and this takes all the effort out of it. Great suggestion.
Based on 1:14 your suggestion, I purchased a Zasesenhaus slicer. I had used a knife and guide for years, but could not now go back to that. This device is the greatest thing since…well, sliced bread. Thank you for the suggestion.
If you were to put a wood dowel in about 5 niches from the cutting blade and the inside width is about an 1/8 wider than the widest slice it would act as a guide to have the bread go straight back. Kind of like a fence on a table saw.
i agree, slicing bread couple of hours after baking is tasking. that's why i like to make batards not boules, add olive oil to the dough (makes crust softer and bread even more delicious), sometimes cover baked bread with cloth to soften the crust, or just leave it on counter and wait for crust to soften (if i plan to put some of it in freezer). i also often make bread in pullman loaf pan when i dont want crust at all. this bread slicer should have a guard which would prevent slice to fall flat on the board.
Nicole, have you thought of TILTING the (cutting board/surface) while using your slicer, so the exiting slice slightly leans toward the blade, staying clear of the handle?
Very clever insight there. My only concern is with the device shifting around. It has suction cupped feet to keep it secure to the table as you crank because you don't want the blade catching your hand as you feed the loaf through. I would be concerned if I tilted the surface... 🤔
@@TrueFoodTVI'm in the upper peninsula of Michigan, if I lived closer I would build you something that allowed the suction cups to adhere and just gave you a enough tilt to avoid your slice collisions 😊
An alternative without tilting would be to simply add a wooden “shark fin” like exit guide onto the wood base. That would guide the slice to continue forward instead of flopping laterally into the crank handle.
When I work with a lot of dough (6-8 loaves) I use a spiral mixer. If I'm making, say, 2 loaves, I mix by hand. I started baking with dutch ovens, but eventually scaled up to a Rofco.
get a good bread knife and learn how to keep it *sharp* I freeze/thaw whole loaves and cut slices as I need them - whatever thickness you want. 2 seconds a slice with a little practice. As fast as the Zasesenhaus.
I make your sourdough whole grain loaf and your sourdough discard waffles monthly. I have tried other recipes but none have the flavor or reliability of your recipes. 😊
This seems like useful information for the most part, but the bread slicer seems rather preposterous, and a big storage space waster for no real gain. From the comparison video, it looked like you were using a horrible bread knife. It was very thin and floppy, with tiny dull looking teeth. A quality bread knife makes a huge difference, with a thick blade that won't wobble all over, and large sharp teeth that easily saw quickly, deeply, and evenly into even thick crusts. Slicing bread with a high quality knife is actually one of my favorite aspects of sourdough bread making.
@@TrueFoodTV Need to learn myself. Want to make them about 50% bigger to make a BLT on english muffin without the bacon hanging out the sides :). Enjoy your content, keep up the good work.
OK, I hit you with a subscribe, so work with me here. Pretty please. Walmart used to slice their everything bread. It's like a $1. Now, they don't slice it at my store! Can this thing slice everything bread without making a mess? I can slice it with a serrated bread knife but what a mess! Everything, EVERYWHERE! I won't take me long to remove the handle and put a motor on it. Your turn. Spill!
Mrs. Lovely lady, have you heard of marrow butter? Some call it “aThe Butter of the Gods”, where it’s simply bone marrow but said to be delicious! Dogs always go for it, humans are just slow! That and if you can do something on real butter, where one fellow gets the bacteria enzymes or whatever adds to his cream, where it’s these things that give old time butter that old time butter taste! Which ever notice popcorn from the theatre use these flavorings to taste like real butter that are probably carcinogens while store bought butter runs a close race with refrigerated crisco,😂😂😂😂😂? Elderberries are in bloom now and beginning to fruit, where makes a real good jelly and a tasty wine!!! We missed Mathew season that makes the best mayhaws, meaning Hawthorne bloom and fruit in may. You may have shows lined out, but I’d imagine you can get something like writers block, so I mention things!
I've found, FOR US, using Wild Yeast Water, made with dried fruits, to be superior to sour bread. You get the benefits of a long fermentation without the sour bread gone bad taste. However, I acknowledge other people's tastes can easily make a case that SD is great tasting bread. Just the nature of things.
@@mikewurlitzer5217 interesting.. I have not heard of Wild Yeast Water.. can you share a source or recipe please? I can google it but love first hand experience!@
Do you slice six loaves at once? Of course a slicer isn't necessary, but boy, has this thing made the whole process quicker and easier -- not to mention the evenness of each slice.
Yikes. Is a "Lame" just a bare razor blade on a stick? That's a tool that I'd be deathly afraid to even hold and fuel for nightmares! (Is fear of very sharp things a named phobia?)
You been using junk knives it sounds like! A brief intro, it can be shaped, sharpened, a cheap heat treat. But, better knives will be alloyed with several alloys giving certain qualities, then they give a quality heat treat, where it’s sharpened, where it’s going to stay sharp, of course you shouldn’t drag it across cutting boards, the edge should stay sharp and when it is time to sharpen, get a set of DMT Diamond sharpener, You have to feel for that angle, where women have a better sense of feel, so a few swipes, go to the next finer stone, or find someone that sharpen knives! Bolinger used to be and probably are still fine knives. It costs more but you get rewarded, my understanding Japanese knives are said to be the best, but you’d have to look them up. Vanadium, molybedenum, etc. all created a better knives, but the heat treatment seems to be the most significant, but with better steel a better heat treat can be attained, with a knife to value. And Do Not use a mechanical sharpener on such, the heat from the friction can take the temper out of
Love your videos but i stopped watching this one with the bread slicer.... Give that to charity and get some proper knife like wusthof super slicer. It can be used for vegetable as well. It will cut your sourdough like butter.
Sorry. The truthful answer is that I'm not sure. The last several episodes received disappointing views. They cost too much time and money for so little return. (See: almonds, rice, strawberries...)
Your slicer is poorly designed and dangerous especially for your younger family members. Get your self a Ritter slicer and keep your fingers and those of your children. I grew up with the one you have and there were a few accidents…
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
Banneton, mixing bowl, scale, Dutch oven, bread knife (slicing and scoring), flour shakers (like restaurant Parmesan cheese shakers) for flour, corn meal, rice flour.
“Best thing since sliced bread”, this slicer changes everything if you bake all your bread. Fantastic! Thanks so much. To avoid hitting the slice with the handle just back the handle then forward cycling until the cut is finished.
Your family is truly blessed!
Been keeping a baking diary for decades, it’s very helpful when just starting out. None of this is rocket science but it’s definitely helpful to narrow down variables you do or don’t want to repeat based on bake notes
Exactly. Being organized might not be exciting but it is key.
I would love to see all your tools!
Have not purchased bread in several years either, but I use yeast and a bread-maker to get the job done quickly and easily.
Any tips
Full video of allllllll the tools! Please!!
Awesome. You got it! 🙌
So to avoid the slice of the bread to hit the handle you can add a small wing between the blade and the handle so the slice can continue straight
Very good material, but would you be able to provide a video with all the tools you use in bread making?
That would be awesome.
Thank you.
I want to know the full run through of all the equipment.
You got it!
glue a small strip of wood on the base of the slicer to prevent the bread from curling back on itself
I would also like a full video of all the tools as well, please!!
I would like your full list please!!
Keep momentum on the bread that has not been cut. Reminds me of punching and martial arts advice where they say to focus on the backside of where you're hitting so that your punch goes through and then you maintain the amount of force you need to.
I'll keep that in mind during my next street fight. 🤣
I want the full video! I respect your knowledge
Stay tuned. We're planning that one for the fall. And THANK YOU!
Honestly, I know it sounds a bit excessive to have one but I have just bought one and it’s fantastic. I always had a bit of a problem hand slicing my sourdough and this takes all the effort out of it. Great suggestion.
was saying your bread look beautiful almost like you, and your tool are fantastic. thanks
Hi Nicole, after your video I have bought the bread slicer. Fantastic!! Thank you for that info!
Kind regards, Caroline
Based on 1:14 your suggestion, I purchased a Zasesenhaus slicer. I had used a knife and guide for years, but could not now go back to that. This device is the greatest thing since…well, sliced bread. Thank you for the suggestion.
So useful, right?
If you were to put a wood dowel in about 5 niches from the cutting blade and the inside width is about an 1/8 wider than the widest slice it would act as a guide to have the bread go straight back. Kind of like a fence on a table saw.
Yes we want to see video and know FULL RUN THROUGH!!! New subbie from Santa Barbara Calif
We'll make this happen for later in the year. And THANKS!
@@TrueFoodTVYAY! Big hello from Santa Barbara Calif.
i agree, slicing bread couple of hours after baking is tasking. that's why i like to make batards not boules, add olive oil to the dough (makes crust softer and bread even more delicious), sometimes cover baked bread with cloth to soften the crust, or just leave it on counter and wait for crust to soften (if i plan to put some of it in freezer). i also often make bread in pullman loaf pan when i dont want crust at all.
this bread slicer should have a guard which would prevent slice to fall flat on the board.
Would love to see your specific list that you mentioned!
What tools do you need to make 6 loaves at the same time!? Show them all!
I'm on it!
Hi yes please to know which tools and brands
Please tell me how long does it take you from becoming till end to produce a batch of 6 loaves?
Oh man, that slicer looks amazing! Do you think it would work on softer, sandwich-style breads too? Or just crusty breads?
I have used it on sandwich loaves to varying success. So far I've seen that it works best with enriched sandwich bread (like a pain de mie).
Why didn’t I think of that??! I have a circular saw!!! 😉
🤣
My 1st reaction to it too. Or chop saw!
How do you store the loaf that you don’t freeze and still keep the crust crunchy?
I just found your videos. I would love to p see your must have tools list
Would love to see all the tools that you use.
Make slicing all your wonderful breads easy peasy. Buy a Shun bread knife. It's awesome !!
The full list please
Nicole, have you thought of TILTING the (cutting board/surface) while using your slicer, so the exiting slice slightly leans toward the blade, staying clear of the handle?
Very clever insight there. My only concern is with the device shifting around. It has suction cupped feet to keep it secure to the table as you crank because you don't want the blade catching your hand as you feed the loaf through. I would be concerned if I tilted the surface... 🤔
@@TrueFoodTVI'm in the upper peninsula of Michigan, if I lived closer I would build you something that allowed the suction cups to adhere and just gave you a enough tilt to avoid your slice collisions 😊
An alternative without tilting would be to simply add a wooden “shark fin” like exit guide onto the wood base. That would guide the slice to continue forward instead of flopping laterally into the crank handle.
I’m really keen to make sourdough bread!
Check out my course! It's the perfect way to start: courses.truefood.tv/courses/make-great-sourdough
List please
I ordered a banneton through eBay and still can’t seem to figure out how to get the one I want.
Are you using a simply bread oven or something else? What about about mixing - by hand or large mixer?
When I work with a lot of dough (6-8 loaves) I use a spiral mixer. If I'm making, say, 2 loaves, I mix by hand. I started baking with dutch ovens, but eventually scaled up to a Rofco.
A good electric knife is much cheaper and works amazing on sourdough bread
I bought the same make of bread slicer but cannot seem to achieve the thickness you do - only any good for thin slices.
There should be a thickness adjustment on the slicer.
Hey everyone, just challah at me if you knead anything! 😀 That gadget is the best thing since sliced…🍞
The King of Puns is in the house!
@@TrueFoodTV You know it! ZassenHAUS!🍞
i would love to see your tools
If I clip a tea towel around my Como it becomes humid which makes the flour stick to the bowl, so I stopped it. I rather clean up
Very nice video I looking for the grain mill another thing with all respect you deserve you look beautiful
The link to the diary doesn’t work 😢
Fixed now. Thanks for the heads-up
try going back and forth at the end instead of always in direction of blade - it'll still cut, do it on my table saw all the time lol
What brand instant read thermometer...mine recently can apart...probe stayed in the wires came out....want to be a wise steward of our money
Thermapen. See the link 😉
Sure love your videos
get a good bread knife and learn how to keep it *sharp*
I freeze/thaw whole loaves and cut slices as I need them - whatever thickness you want.
2 seconds a slice with a little practice. As fast as the Zasesenhaus.
If that works better for you then all the power to you. I bake six loaves at a time and the slicer was a game changer for me.
Remove handle on slicer and replace with a cordless drill.
I'll transform it into a "smart" slicer while I'm at it. 😜
I make your sourdough whole grain loaf and your sourdough discard waffles monthly. I have tried other recipes but none have the flavor or reliability of your recipes. 😊
That made my day to read that. Thank you.
This seems like useful information for the most part, but the bread slicer seems rather preposterous, and a big storage space waster for no real gain. From the comparison video, it looked like you were using a horrible bread knife. It was very thin and floppy, with tiny dull looking teeth. A quality bread knife makes a huge difference, with a thick blade that won't wobble all over, and large sharp teeth that easily saw quickly, deeply, and evenly into even thick crusts. Slicing bread with a high quality knife is actually one of my favorite aspects of sourdough bread making.
Yup. Gotta be a multitasker to have a spot in my kitchen so yeah, but no. But it is cool!
Inoder, to get the best tool, we have to figure out a make your clone and sell it!😂
ممتازة أحييك على هذا الفيديو الرائع
Thanks for watching!
Looks handy but I'm left handed and it wouldn't work for me well, but thanks.
I wonder if they make left-handed ones?
I have and LOVE the “Z” red bread slicer. Don’t want to make bread without it.
The bread slicer simply needs a guide for the slice. It could be wood or metal.
You're right!
Have you ever made english muffins?
I have!
@@TrueFoodTV Need to learn myself. Want to make them about 50% bigger to make a BLT on english muffin without the bacon hanging out the sides :). Enjoy your content, keep up the good work.
product review videos please!
... I can only afford one of the tools on this list ...
I hear you. But remember, one of the items is free! And the lame, which is under to bucks, may be the most useful item of them all.
Gee I wonder how they managed long ago…. all those gadgets ,,crazy!!!!!!
She's sooo beautiful and smart 😍
Awwww, thanks :)
Why don’t you use electric bread slicer?
OK, I hit you with a subscribe, so work with me here. Pretty please. Walmart used to slice their everything bread. It's like a $1. Now, they don't slice it at my store! Can this thing slice everything bread without making a mess? I can slice it with a serrated bread knife but what a mess! Everything, EVERYWHERE!
I won't take me long to remove the handle and put a motor on it.
Your turn. Spill!
Mrs. Lovely lady, have you heard of marrow butter? Some call it “aThe Butter of the Gods”, where it’s simply bone marrow but said to be delicious! Dogs always go for it, humans are just slow!
That and if you can do something on real butter, where one fellow gets the bacteria enzymes or whatever adds to his cream, where it’s these things that give old time butter that old time butter taste! Which ever notice popcorn from the theatre use these flavorings to taste like real butter that are probably carcinogens while store bought butter runs a close race with refrigerated crisco,😂😂😂😂😂?
Elderberries are in bloom now and beginning to fruit, where makes a real good jelly and a tasty wine!!! We missed Mathew season that makes the best mayhaws, meaning Hawthorne bloom and fruit in may.
You may have shows lined out, but I’d imagine you can get something like writers block, so I mention things!
Is it possible to NOT have a crush on Nicole Jolly? Asking for a friend...
😊
You REALLY like sourdough bread...lol..
I've found, FOR US, using Wild Yeast Water, made with dried fruits, to be superior to sour bread. You get the benefits of a long fermentation without the sour bread gone bad taste. However, I acknowledge other people's tastes can easily make a case that SD is great tasting bread. Just the nature of things.
@@mikewurlitzer5217 interesting.. I have not heard of Wild Yeast Water.. can you share a source or recipe please? I can google it but love first hand experience!@
I use my electric meat slicer. Easier, faster & dual purpose.
Nonsense! A gadget is not needed when you have a good sharp kitchen knife!
Do you slice six loaves at once? Of course a slicer isn't necessary, but boy, has this thing made the whole process quicker and easier -- not to mention the evenness of each slice.
Yikes. Is a "Lame" just a bare razor blade on a stick? That's a tool that I'd be deathly afraid to even hold and fuel for nightmares! (Is fear of very sharp things a named phobia?)
Yes. Some people just use a razor blade without the stick. Definitely recommend if you are baking bread
If you're afraid of sharp things, then a lame is the way to go! Puts your fingers well away from the blade!
I hate my bread. I simply can not knead the dough until the gluten emerges. You must have really strong arms.
Are you making sourdough? I would recommend using gentler techniques like folds instead of kneading.
Mix your ingredients and stretch and dole every 45-60 minutes for a total of 4 or 5 folds…
rye bread does’t need to be kneaded. ✌️🤓
I make sourdough every week and don't knead at all, just folding and stretching. It's dead easy
You been using junk knives it sounds like! A brief intro, it can be shaped, sharpened, a cheap heat treat. But, better knives will be alloyed with several alloys giving certain qualities, then they give a quality heat treat, where it’s sharpened, where it’s going to stay sharp, of course you shouldn’t drag it across cutting boards, the edge should stay sharp and when it is time to sharpen, get a set of DMT Diamond sharpener, You have to feel for that angle, where women have a better sense of feel, so a few swipes, go to the next finer stone, or find someone that sharpen knives!
Bolinger used to be and probably are still fine knives. It costs more but you get rewarded, my understanding Japanese knives are said to be the best, but you’d have to look them up.
Vanadium, molybedenum, etc. all created a better knives, but the heat treatment seems to be the most significant, but with better steel a better heat treat can be attained, with a knife to value. And Do Not use a mechanical sharpener on such, the heat from the friction can take the temper out of
I have a fine Victorinox knife. I assure you: the speed of this cranked slicer (and the evenness of each slice) is superior.
@@TrueFoodTV 😊, if established sounds like I could use one!
Love your videos but i stopped watching this one with the bread slicer.... Give that to charity and get some proper knife like wusthof super slicer. It can be used for vegetable as well. It will cut your sourdough like butter.
Miss your How does it grow videos…. Will they ever come back 😢 I can’t relate to your contents anymore 😢
Sorry. The truthful answer is that I'm not sure. The last several episodes received disappointing views. They cost too much time and money for so little return. (See: almonds, rice, strawberries...)
😢😂
I don't like this.
Can you be more specific?
Your slicer is poorly designed and dangerous especially for your younger family members. Get your self a Ritter slicer and keep your fingers and those of your children. I grew up with the one you have and there were a few accidents…
Will look into the Ritter, thanks
Add more red meat to your diet.
Why ?