Author Topic: Crusty rye bread?  (Read 7576 times)

Offline Saber 4

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Re: Crusty rye bread?
« Reply #15 on: February 10, 2014, 05:40:32 pm »
Typically diced old bread with some seasonings and a drizzle of olive oil.  Then into a 350 degree oven, stirred every so often to turn it over.  That could add to the hardness as well.  I'm going to have to try cutting down my uncovered time.  Hopefully that helps, Thanks!

I think you'll be happy once you find the right uncovered cook time for your tastes. Next time you make croutons try the olive oil or butter in the non stick pan trick, I was skeptical when I first saw a chef do it on tv but once I tried it I'll never go back to the oven method again, I find I get a better carmalization, flavor and texture