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

Cutting up 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.

Coating with oil and seasoning

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.

Ready to bake

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.

Croutons baked and cooling

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!

Published by Jim Hayden

Enterprise Transformation Consultant by day; Baker by night! Learning all the time! Iterative and incremental improvement always!

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