Sourdough Croutons
Don't discard the heel of the loaf or the pieces left behind from the week's toast. Sourdough’s natural tang makes these croutons a sharp contrast to soft greens or a bowl of heavy soup.
Mind the crumb density
Use bread that is at least a day old so it doesn't compress when you cut it. If the bread is too fresh, toast it in the oven for five minutes before tearing into pieces to dry out the moisture.
- Chef's knife
- Large rimmed baking sheet
- Mixing bowl
What goes in.
- 4 cupssourdough bread, torn or cut into 1-inch pieces
- 3 tbspolive oil or melted butter
- 1/2 tspkosher salt
- 1/4 tspblack pepper, freshly cracked
- 1 tspdried oregano or thyme
Creating rugged edges
Instead of using a knife for every piece, tear the bread by hand. The uneven, shaggy edges created by tearing provide more crags to catch oil and spices, creating brown, crispy corners that a smooth, knife-cut edge cannot match.
The method.
Prep the oven
Preheat your oven to 400°F (200°C) and position a rack in the center.
Season the bread
Place the torn pieces in a large bowl. Drizzle with the fat and sprinkle the salt, pepper, and herbs over the top. Toss firmly with your hands until the oil is absorbed into the pores of the bread.
Arrange the pieces
Spread the bread in a single layer on the baking sheet. Ensure there is enough space between pieces so they roast rather than steam.
Roast
Bake for 12 to 15 minutes. Halfway through, give the pan a firm shake to flip the pieces. They are finished when they sound hollow if tapped and are a deep, uniform gold.
Cool
Remove from the oven and let them sit on the pan for five minutes; the residual heat continues to harden the exterior.
Other turns to take.
Garlic-Infused
Add one clove of freshly minced garlic to the oil before tossing; watch carefully in the oven so the garlic bits do not burn.
Cheese-Crusted
Dust the croutons with finely grated hard cheese like Parmesan in the last three minutes of baking.
When it doesn't go to plan.
If the croutons are still soft in the middle after cooling, turn the oven off and leave the tray inside for another 10 minutes.
Avoid using a silicone mat if you want the crispest possible bottom; a direct metal baking sheet conducts more heat.
Store in a paper bag rather than a plastic container to prevent them from becoming chewy from trapped steam.
The ones that keep coming up.
Can I use fresh bread?
Fresh bread has too much moisture and will take longer to crisp, often resulting in a burnt outside and a doughy, wet inside.
How long do they last?
In an airtight container, they keep their snap for about three days, though they are always best within the first twenty-four hours.
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