Although this might seem strange, tipping a loaf of bread on its side before slicing has been deemed the superior technique, by some.
"Yes, it takes a bit more coordination and care: Rather than resting the flat, stable side against the cutting board, you'll have to hold the bread in place with the hand that isn't knife-wielding,” says writer and food stylist Sarah Jampel on the blog Food 52.
Doing so will "preserve the shape of your loaf", especially the airy, delicate types. Cutting through the side also helps with those tough-to-slice crusts.
Sarah adds, “The best way to get consistent slices and preserve the shape of the loaf, which has a tendency to crumble, is to turn the bread on its side, score it using a ruler, and then slice away—clean motions, just a few back-and-forth saws, and as little downward pressure as possible.”
