100% flour (obviously) 35% sour starter (100% hydration) 0.74% yeast. 2.5% salt. 65% water. 5% extra virgin olive oil. When it cools, it's extremely light and fluffy, with HUGE holes in it. The closest you'll ever get to eating clouds. But for some reason, it goes tough and hard within 24h despite being kept in an airtight plastic box.
If you’re slicing your bread, individually freeze the slices on a parchment-lined baking sheet. If you’re freezing the entire loaf, place it on a parchment-lined baking sheet. Place the baking sheet into your freezer for at least 2 hours. Once the bread loaf or slices are frozen, store in a freezer bag. Squeeze as much air out of the
For the quickest results, place a lump of hardened sugar in a small microwave-safe bowl and cover it with a moist paper towel. Zap the sugar in the microwave on high in 20-second increments
It looks so divine. This is so creative! It’s like a cross between bread pudding and flan. To make this delectable dish, they first soak the stale rolls with milk. Next, they are added to a blender with eggs and a can of sweetened condensed milk. Then, using a hot burner, they melt the sugar onto the bottom of the pan it will cook in.
Use this quick tip and get your dressing prepared in no time. To stale lots of bread slices, position oven racks close together, then place a baking sheet in between them and stand up the slices of bread between the rungs. Warm the oven to 300 degrees and keep a close eye on the slices until they dry and slightly toast. Then the bread is ready Crunchy croutons dress up the roasted cabbage in this rich, satisfying vegetarian meal. Chickpeas and garlicky mayo gild the lily.
The Showbread: The How and Why of the Temple Bread Offering. By Mendy Kaminker. It was called bread, but it was matzah. It stood in the open air for a full week and didn’t become stale. And its preparation required special expertise. It was the showbread, the bread of the Tabernacle (the portable Temple) and, later, the Holy Temples.
Leftover bread is ideal to be made into crunchy croutons for topping salads and soups. Simply cube the bread and toss it with a bit of oil, salt and pepper. Spread it on a sheet pan and bake it at 350 degrees F. until golden (about 10-15 minutes) and allow to cool on a cooling rack. We have the tried and tasted recipe for croutons here.

Smell the bread: If the bread smells musty or sour, it may be stale. Fresh bread has a pleasant aroma that is hard to miss. Check the texture: Stale bread is usually hard and tough to chew.

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    • how to un stale bread