Francisco Migoya

Toasted Sourdough Sliver

Preparation info
  • Yield: One

    454 g

    Sourdough Bâtard Loaf
    • Difficulty

      Medium

Appears in
The Elements of Dessert
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About

Ingredients

  • Sourdough bâtard loaf 454 g 1 lb 100%

Method

  1. Refrigerate the loaf until completely chilled.
  2. Tear the loaf into 7.5-cm/3-in pieces by hand. The size is approximate; this is an organic and imprecise shape. The idea is