The newest thing in bread? Old-fashioned, handmade loaves springing up in bakeries across the country. Whether you favor a Pullman or a boule, a ciabatta or a baguette, these hints will help you make the most of your good fortune. Raquel Pelzel, author of Toast: The Cookbook, shares her best tips.

Photography by Heather Ramsdell

To avoid squashing your bread, a serrated knife is best for slicing. Pelzel prefers pieces on the wider side, 1/2 to 3/4 inch thick. With a large round or oblong loaf, Pelzel often makes her first slice in the middle, at the thickest part, so she can use the good stuff when it's freshest. "I’d rather have the ends left over than the nice middle," she says. She stands a long, low loaf like ciabatta on its side before cutting, to avoid winding up with flattened, biscotti-like pieces.

A crusty loaf like a pugliese or baguette has lots of air holes, which make it delightful for snacking but a challenge when you're building a sandwich. Rather than trying to spread mayo on slices that resemble Swiss cheese, Pelzel cuts her loaf horizontally, as if making a large Italian hero. This way, everything is held in by the outside crusts.

"I like to toast bread with butter on it," says Pelzel. "That way it gets all melted and into all the holes." (Avoid this method when using a toaster or you'll risk starting a fire.)