Making Your Own Breadcrumbs
Don't toss out the end of a sourdough loaf or those slightly stale rolls. Storing your own crumbs gives you a fresher texture and a deeper toasted flavor than anything coming out of a cardboard canister.
The drier, the better.
Your bread must be completely dehydrated to ensure it grinds into fine crumbs rather than becoming a doughy paste. If the bread feels even slightly soft, keep it in the oven longer.
- baking sheet
- food processor or heavy rolling pin
- sealed glass jar
What goes in.
- 1/2 loafstale bread (sourdough, baguette, or country white)
Low and Slow Dehydration
Keep the oven at 250°F (120°C). You are pulling moisture out of the starch without browning the crusts too deeply, which prevents bitter-tasting crumbs.
The method.
Cube the bread
Cut the bread into uniform one-inch chunks. Don't worry about removing the crusts unless you want an exceptionally pale, fine crumb.
Toast until brittle
Spread the cubes in a single layer on a baking sheet. Bake for 30 to 40 minutes, turning once, until the cubes feel rock-hard and sound hollow when tapped against the pan.
Cool completely
Let the bread sit on the counter for at least 15 minutes. Residual steam will soften them if you process them while still warm.
Process or crush
Pulse in a food processor for fine, uniform crumbs. If you prefer a rustic, uneven texture, put the cubes in a heavy-duty freezer bag and crush them with a rolling pin.
Other turns to take.
Herbed Crumbs
Toss the dried cubes with a tablespoon of olive oil, dried thyme, and garlic powder before final processing.
Parmesan Style
Add 1/4 cup of finely grated hard cheese to the crumbs after processing; use these within a few days.
When it doesn't go to plan.
Use a serrated knife to cube the bread to avoid squashing the air pockets.
Store in a glass jar in a cool, dark cupboard; they will stay usable for up to a month.
If your crumbs go soft after a few days, pop them back into a 300°F oven for five minutes to crisp them up again.
The ones that keep coming up.
Can I use fresh bread?
Fresh bread will not turn into crumbs; it will only mash into a dough. Always toast it first.
What kind of bread works best?
Denser breads like sourdough or country-style loaves provide the best structure. Very airy, soft sandwich breads will result in thin, wispy crumbs.
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