Sourdough Croutons

I mentioned making sourdough croutons first before turning them into breadcrumbs from day old bread (in this case my baguettes).

Here are some pics of the process for making the croutons

I cut the croutons up by slicing the baguettes (or bread) at about a finger width. I then tear the bread apart or use a knife if it a bit harder.

I put a couple Tablespoons of olive oil, sprinkle a bit of sea salt and about a heaping Tablespoon of Heres De Provence. I’ve used a number of different dry spices before. Just what I’m using this time. Mix together well to coat all the bread.

I had enough croutons to fill a full-size baking tray. I’ll bake at 400°F for about 15 minutes flight ping them around mid-bake to get a more even color.

After they’ve baked I turn the oven off, crack the door and let them dry out a bit further.

UPDATE: Next time I’ll pull them out immediately after baking and NOT leave them in the oven. They didn’t burn but ended up darker than I prefer.

Good flavor and nice and crispy!