Toasted Sourdough Sliver

Preparation info

  • Difficulty

    Medium

  • Yield: One

    454 g

    Sourdough Bâtard Loaf

Appears in

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 to show the bread as naturally as possible.
  3. Using a heat gun (paint stripper) on the lowest setting, toast each slice on both sides.
  4. Reserve exposed until just before displaying the cake; do not wrap or place in an airtight container.

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