Michael Kuettner > wrote:

>Steve Pope schrieb

>> Michael Kuettner wrote:

>>>Interesting misunderstanding of "stale bread" on your side of the pond.
>>>You let the rolls (or bread) get stale enough for easy cubing without
>>>creating a lot of crumbs.
>>>Then you dry the cubes in the oven.

>> Not sure how you define staleness, but it's not merely dryness.
>> It's a change (I would say a decline) in quality that usually takes
>> many days to occur, but can happen faster with some bread
>> (French breads in particular).

>Staleness isn't dryness. See above.

Yes, we've both said that.

>You want a "spongy" feel to
>the rolls (or French bread).
>If it would be dry, you'd create a lot of crumbs again.

When I do this I get some bread crumbs, but no more than about
10% to 15% of the total amount of bread. This is to me acceptable
(especially when you consider some prefer their stuffing to be
100% crumbs).

It's the flavor of truly stale bread that I would want to avoid.

If I wanted zero crumbs in my stuffing, I would just not include
them and save them for some other use.

Steve