Francisco Migoya

Rye Bread Paper

Preparation info
  • Yield about

    100 Pieces

    • Difficulty

      Easy

Appears in
top 1000Frozen Desserts
Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

  • One 350-g loaf / One 12.35-oz loaf rye bread bâard, frozen

Method

  1. Trim the crust off the bread with a serrated knife.
  2. While it is still frozen, slice it on an electric slicer as thinly as possible.
  3. Place the slices in a dehydrator or very low temperature oven (60°C / 140°F). Dry until crisp, about 2 hours.
  4. Reserve in an airtight container at room temperature. Discard after 2 days.