Sourdough breadcrumbs

Sourdough breadcrumbs

By
From
A Year In My Kitchen

I use these all the time – to add colour and texture to food. I am drawn to sourdough breads because of their earthy, slightly fermented taste and wonderful chewy texture. Their crunchy, slightly rough breadcrumbs give many dishes a really strong character. I sprinkle them over salads and warm dishes, and incorporate them into several sauce bases. As a toolbox item, they work in the same way as toasted nuts and braised lentils.

Ingredients

Quantity Ingredient
1/2 loaf good quality sourdough, such as Pain Poilâne
125ml olive oil
sea salt
freshly ground black pepper

Method

  1. Preheat the oven to 190°C. Tear the bread into large chunks, leaving on the crust. Place in a food processor and pulse until you have rough breadcrumbs. Tip into a bowl, add the olive oil, season with salt and pepper and toss to mix.
  2. Tip the breadcumbs on to a baking tray and spread them out well – they need to be well spaced to toast evenly. Place in the oven for 15–20 minutes until golden and crunchy, checking regularly and shaking the pan as you do so, to ensure the crumbs toast evenly.
  3. Allow the breadcrumbs to cool, before using. You can store them in an airtight container for a week or so – they keep well as long as the air doesn’t get to them!
Tags:
seasonal
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