Sourdough bread croutons

A delicious and wonderfully crunchy component made from sourdough bread.

Makes 150g.

Sourdough bread croutons

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sourdough bread



olive oil

As needed:


Maldon salt

Preparation method

  • Freeze the sourdough bread until nice and firm, but it does not need to be solidly frozen.
  • Cut the bread into thin slices on the food slicer.
  • Drizzle generously with olive oil and Maldon salt.
  • Take a stainless-steel tube and one long strip of baking paper. Roll the beginning of the baking paper once around the stainless-steel tube.
  • Place the slices of sourdough bread lengthwise on the rest of the baking paper.
  • Now, using the stainless-steel tube, roll the baking paper up tightly so that the slices of sourdough bread are rolled in layers of baking paper around the stainless-steel tube.
  • Place the stainless-steel tube on a wire rack so that it cannot roll during baking.
  • Bake the croutons in an oven at 160°C for 18 to 20 minutes.
  • Carefully remove the stainless-steel tube from the baking paper and then carefully remove the croutons from the baking paper.
  • Store the croutons in an air-tight container in a dry and cool place.

Serving suggestions

  • Delicious served with a mousse of blue cheese with orange and pecan nuts.
  • Pairs well with a sea bass ceviche with tomato and Tabasco.
  • In a composition with components of beef, capers, and gherkin.

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