Top positive review
Saving on the waste
29 December 2017
Having inherited an almost new Kenwood Chef a short time ago, I decided to start making bread again. On the recommendation of my friend, I also purchased Lékué 600 ml Bread Makers (excellent). I hate waste and thought that even if I freeze the loaves I make in two halves, there would still be some stale which would have to be thrown out.
I then began to explore bread slicers. Loaves could be sliced, then frozen and I could then take out only what was required. Having read reviews of many different products, I settled on the Simpleslice - not least because the video is very useful and I when emailed the company to ask a question I got an almost immediate reply (within 24 hours).
I used the SimpleSlice for the first time yesterday having made some rye/spelt/wholemeal bread. It sliced well, though not quite as well as I had hoped. However, on reflection, I think the bread was still a tiny bit warm. I also found it 'tore' a little at the left hand end when completing a slice.
I used the middle slice for my chosen thickness with the white board in place at the bottom. (The video does not have the white board at the bottom when the bread is cut, but the difference - depending on which slot you are using, is 1mm in thickness, so you can choose).
I did not buy the suggested bread knife as I discovered I had three! I tried them all and the one which has worked best for me from: The World's Sharpest Knife, Taylor Eye Witness and Robert Welch is the Robert Welch. All are sharp, but I felt this made the best job.
I made some more bread today - another dense bread - seeded wholemeal and this time, made sure it was properly cold before I started slicing.
I thought about the cutting technique and found that if when I started slicing, I began on the left and made just a coupe of cuts through, then removed the knife, reinserted on the right and proceeded to cut in the normal way, it prevented there being any tearing and made beautiful slices of bread.
Once sliced, I placed a loaf in a large freezer proof bag and splayed out the slices a little. I removed most of the air. A couple of hours later, I returned to the freezer and made sure the slices were separate and mostly frozen, then completely removed the air and resealed the bag.
I am sure this is going to reduce waste and although it takes a few minutes to do, is going to prove very useful.