Picked up some Le Quartier breads, one sourdough, and a crusty pain de campagne I like. Used the slicer for even cuts and dried them on my grill in a pan with the opposite side at medium with the bread not under flame. Looking to dry them with heat and not use inhouse stuff in warmer weather. Grill as an oven.
Mashed some garlic in the hand grinder with some light olive oil. Mixed in about 4 tablespoons of olive oil and then strained into a pan to coat the bread. The garlic smell was intense and I kinda fudged with tha amount of oil and added some clarified butter. The bread was rock hard and I figured the more it got coated the softer it would be. Some salt and pepper with a lot of flipping and they came out so good. When they cooled they were better. Really crunchy, but the lightness of the bread makes them less dense than normal croutons so they crunch up nice. We will never do store bought again.
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