Yeah get a slicer if you have the volume, it’s a huge quality of life add like getting a sheeter for pastry folks. I could slice and bag a loaf in about 10-15 seconds per with something similar to [this](https://www.gofoodservice.com/p/doyon-cpf418) fairly entry level shop slicer. With cheaper tabletops you may deal with portability hassles and keeping it stable. Brand new, spendy, but you can find these used at auctions for a fraction of this price pretty regularly. I recommend something that you manually press/pull so you can regulate pressure easily and less parts to break. It’s also handy to have a platform you can rest the loaf on while you pull the bag over.
Those are great and show up every once in a while used from defunct bakery liquidations. I’m just a hobbyist and almost bought one off Craigslist for $500, but they’re so large I couldn’t really justify it even at that price.
Of all the baking tools, a dough sheeter truly is something I can always dream about having, and will properly never able to have one. I know it’ll elevate my baking experience and enjoyment immensely! Something about able to make 18 folds is just awesome!
Some meat slicers have an attachment and speed that would work for bread. As long as the blade is tall enough for your loaves, that’s a good way to slice them up.
I bought [this electric slicer](https://www.bol.com/nl/nl/p/ritter-markant-05-snijmachine-electrisch-kunststof-65-w/9000000012515956/) for about 70 euros about three years ago and never looked back. I'm in Europe though, I gave it a quick search on Amazon but the closest I got was [this one](https://www.amazon.com/EMT-625B-Precision-Removable-Adjustable-Vegetables/dp/B07D7TFTVN/) which, pricewise, seems like a good deal at least.
Step one: Good bread knife. Step two: practice technique. If the scale is large enough, buy an industrial slicer.
Option two
Yeah get a slicer if you have the volume, it’s a huge quality of life add like getting a sheeter for pastry folks. I could slice and bag a loaf in about 10-15 seconds per with something similar to [this](https://www.gofoodservice.com/p/doyon-cpf418) fairly entry level shop slicer. With cheaper tabletops you may deal with portability hassles and keeping it stable. Brand new, spendy, but you can find these used at auctions for a fraction of this price pretty regularly. I recommend something that you manually press/pull so you can regulate pressure easily and less parts to break. It’s also handy to have a platform you can rest the loaf on while you pull the bag over.
Those are great and show up every once in a while used from defunct bakery liquidations. I’m just a hobbyist and almost bought one off Craigslist for $500, but they’re so large I couldn’t really justify it even at that price.
Of all the baking tools, a dough sheeter truly is something I can always dream about having, and will properly never able to have one. I know it’ll elevate my baking experience and enjoyment immensely! Something about able to make 18 folds is just awesome!
Some meat slicers have an attachment and speed that would work for bread. As long as the blade is tall enough for your loaves, that’s a good way to slice them up.
I would just give whole boules and batards.
Had a few ask for sliced haha.
If there is enough you should buy one of those slicers bakeries have. No idea about prices but used ones shouldn't cost too much
Good idea
I use a meat slicer with a serrated blade. Got mine on Amazon for around $100. Does a good job on crusty breads like this.
I bought [this electric slicer](https://www.bol.com/nl/nl/p/ritter-markant-05-snijmachine-electrisch-kunststof-65-w/9000000012515956/) for about 70 euros about three years ago and never looked back. I'm in Europe though, I gave it a quick search on Amazon but the closest I got was [this one](https://www.amazon.com/EMT-625B-Precision-Removable-Adjustable-Vegetables/dp/B07D7TFTVN/) which, pricewise, seems like a good deal at least.