Herringbone — It’s Not Just For Tweed Anymore (or How to Cut a Boule)

So, you’ve been baking artisan breads for some time now, and you’ve finally learned how to consistently shape a nice boule. “Now”, you wonder, “how do I cut it?” Sure, you could just slice it like any other loaf, from one side to the other. But then you’ll end up with small pieces at the ends of the loaf and giant slices from the middle.

If only there was a way to cut nice, evenly-sized slices the whole way through the loaf….

Take heart, home baker, there is! All you need is a herringbone cut. Now, that may sound like some exotic technique only available to master bakers. But I’m here to tell (and show) you that you can do this at home. And you don’t need any special skills or equipment to accomplish beautiful, even slices.

So here is a simple, easy-to-follow picture tutorial that will have you slicing your boules like a pro.

First, cut a slice like you normally would. How easy is that?

Then turn your loaf counterclockwise slightly less than 90° and make another slice. Note how that end of slice #2 overlaps the first slice just slightly.

For the third slice, rotate the loaf clockwise and make the slice where you made slice #1.

Counterclockwise again for slice #4, from where you made slice #2. Back to the beginning position for slice #5, and so on.

And if you’re wondering why it’s called a herringbone cut, here is the partially sliced loaf reassembled:

See how the slices overlap like herringbone?

That’s all there is to it. Pretty cool, huh? Now, go bake a boule so you can try it yourself!