I can only urge you
I can only urge you
To my surprise, Oliver soon picked up the idea, started to grow his own sourdoughs and with the help of Lutz and Petra (both German food bloggers) his bread repertoire began to grow slowly but steadily. His technical background led to countless spreadsheets, rise & proof time tables and records of recipes that worked well right away and ones that needed a couple of trial runs until he was happy with the result. Today we rarely buy bread anymore, home baked sourdough loaves definitely do spoil your taste and many commercially produced breads (even some of the smaller neighbourhood bakeries) just can’t keep up. Besides, there simply is nothing better than the scent of freshly baked bread in your kitchen!
Since Oliver doesn’t get tired to try new recipes I’m constantly challenged to find good use for stale breads of all kind. Some cooking ideas I’ve experimented with, I quickly disregard, but then there are those rare ideas that blend into your daily routine from the first attempt – and you can’t imagine ever having lived without it. Today’s recipe is of that nature and I can only urge you to give it a go.
I’ve seen something similar done to stale bread many years ago on a TV show by German chef Alexander Herrmann. I believe he used a second tray to weigh the bread chips down, something I wouldn’t consider necessary, even less so as I like how the slices slightly bend and twist through the roasting process.
The chips work great as a one-bite-snack. Or a series of them, like…going into the kitchen, opening the airtight bowl, taking one out, nibbling on it for 3 seconds while returning to your office desk before feeling the spices kick in. And immediately feeling the urge to jet back for another – single – piece.
This recipe is more a description of how to do the bread chips than an exact recipe. The amount of oil and spices depends on your personal taste & preference (hot, spicy or mild – salty or just a little seasoned) and growing experience in preparing them. If you end up with under-seasoned chips, you can always add some spices afterwards. After baking some trays you will know how much seasoning they can take. You can use almost any kind of stale white bread or bread rolls, as long as the crumb is rather even and compact. I’ve tried a very airy baguette with huge holes, too, but the chips don’t hold their shape as nicely.秋天的心 與你的同一片天空 甜蜜的回憶里有櫻花 春天的微雨濛濛 食べるものの心配 言葉すら見当たら 愛上學校圖書館 別讓愛成為負擔 愛，已成一種習慣 人生的每一個階段