Sourdough Croutons

I decided the leftover sourdough Pullman loaves would be an excellent candidate for making croutons.

Sourdough Croutons

After slicing the bread I cut each into 16 pieces roughly 3/4” in size. I wasn’t precise…I tended more towards “roughly” than “3/4””.

I then drizzled them with about 5-6 tablespoons of olive oil (it was a large bowl) and then added a good sprinkling of Herbes de Provenance. And gave the batch a good stir

Tossing in olive oil and seasoning

Preheated my oven to 400°F and baked for about 18 minutes. Every 6 minutes or so I’d pull them out and rearrange them on the tray to help them bake evenly.

I’m really pleased with the results. Last time I left them in a tad too long and the results were darker than I prefer. These are perfect! Nice crunch and a hint of sourdough twang as a finish. The Herbes de Provenance smell is heavenly!

Thinking a Caesar Salad with soup is in order on this snowy day!

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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