Suppose I have a round loaf of bread, like the one in this picture. I want to eat it over multiple days, a portion each meal.
What is the best way to cut it into slices to preserve freshness? Parallel slices like in that picture? Cutting it radially like a cake? Or maybe something different?
Personally, I find the best way to keep it fresh is to cut from the center and push the two halves together. I usually use this technique when eating something like banana bread, as I don’t eat too much fresh baked regular bread. The main downside is that you’re left with two ends of a loaf, which people often dislike, rather than only having one end at a time.
Related to this is the technique of placing the cut end of the loaf down on the cutting board to limit airflow, so it’ll dry out more slowly. The downside there is that bread tends to be less stable when stood on end.
With both techniques, the exterior does end up drying out a bit, but it’s certainly more resistant (and more acceptable) than the interior drying out.
My wife bakes sourdough bread and keeps us supplied remarkably well.
That said we just toss a half loaf in the fridge and cut off what we need/want as desired.
The other half goes in the freezer.
Some might consider refrigerating bread (and freezing...) heresy but the bread is perfectly cromulent after a week in the fridge or freezer then fridge for a week.
YMMV but you may want to find a system that works best for you, via the 'ol trial and error method.
I'm not a professional baker and neither is my wife so take all this with a grain of salt... and maybe a little butter...
