TITLE: The perfect slice - Cutting bread made easy 
AUTHORS: Bread Pitt, Rye-an Reynolds, Crumbelina Jolie, Elon Crust

[DESCRIPTION]
Bread cutting, while seemingly simple, is an art that embodies both precision and mindfulness. "Cutting bread is the simplest form of precision, where a steady hand meets the resistance of nature." This act, at its core, highlights the balance between technique and texture. The crisp outer crust offers resistance, while the soft, porous interior requires a gentler touch. A good cut ensures minimal tearing, preserves the bread's structure, and enhances the overall dining experience.
In this protocol, we'll explore the science behind the perfect slice: from the choice of knife and cutting angles to considering the different degrees of freshness of bread. Whether you're working with a crusty sourdough or a soft brioche, understanding the interaction between blade and loaf will help you achieve clean, even, regular cuts every time. We'll dive into the subtle mechanics of slicing, where small adjustments can make all the difference.

[BEFORE_START]
Before embarking on your bread-cutting journey, it's essential to gather the right tools and prepare your workspace. First, you'll need a sharp,(ideally) serrated bread knife—this is key to achieving clean slices without crushing the loaf. A sturdy wooden cutting board, preferably one large enough to accommodate the entire loaf, will help keep things stable. The bread must be at room temperature, as warm bread can be too soft to slice properly. Additionally, you’ll want a soft brush or cloth to collect stray crumbs, and, of course, a loaf of bread ready for slicing! Lastly, clear any distractions—because bread cutting, though seemingly simple, deserves your full attention.

[GUIDELINES]
Commission for Bread Integrity and Slice Thickness (CBIST)
International Slicing Standards (ISS)
Guidelines for the Ethical Treatment of Crumbs (GETC)


[STEPS]
SECTION: Prepare to cut
1. Gather Your Tools: a serrated bread knife (aka "Loaf Saber"), a sturdy wooden cutting board, a nice loaf of bread, and a piece of cloth for crum control
 

SECTION: Prepare to cut
2. Make sure your bread is at room temperature. Warm bread will squish under pressure, like a marshmallow in a vice. If you’re dealing with freshly baked bread, let it cool first.

SECTION: Prepare to cut
3. Make sure the cutting board is on a stable surface, not teetering on the edge of the counter. Flying loaves are fun, but not recommended.
SECTION: The Art of the Slice
4. Place the loaf horizontally on the cutting board, crust-side up. Gently hold the loaf with your non-dominant hand. This gives you maximum control and prevents the bread from rolling around like a rebellious potato.  
 



SECTION: The Art of the Slice
5. Place the serrated knife at the edge of the loaf and begin with gentle sawing motions using the full size of the blade. No need to Hulk-smash your way through the crust; let the blade do the work.
SECTION: The Art of the Slice
6. Once you’re through the crust, ease up on the pressure to avoid squishing the soft interior. Keep that sawing motion steady, as if you're serenading the bread with the world’s weirdest violin solo.
SECTION: The Art of the Slice
7. Hold the knife steady and continue slicing until you reach the outer layer which is crust-like. Here it is okay to increase the pressure again and with your non-dominate hand slightly lift and rotate the bread from the cutting board until the slicing process is complete. Treat the entire process like bread origami. You’re sculpting a masterpiece, not hacking through the jungle.
 
  
SECTION: Advanced Slicing Techniques
8. If you have an especially tall or wide loaf, feel free to rotate the loaf to get a better angle. 

SECTION: Advanced Slicing Techniques
9. Approach the end pieces (also known as the "butt" of the loaf) with care. These are prime real estate for butter or toppings. The trick here is to angle your knife slightly to maintain a nice, flat surface.
 

SECTION: Post-Slice Clean-Up
10. After you’ve finished slicing, take a moment to admire your work (this is important). Then, use a piece of cloth to gently sweep away the crumbs. Crumbs will scatter, and that’s just life.
SECTION: Final notes
11. Always cut with confidence. Bread can sense fear.
If at any point you find yourself struggling, remember: it’s just bread. The worst-case scenario is a wonky slice, which still tastes amazing.
And finally, congratulations! You’re now certified in the art of bread slicing—graduates of the Great International Guild of Artisanal Slicers (GIGA).
Now go forth, slice responsibly, and spread some butter on that masterpiece!