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1
Cut the boule in half.
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2
Pull one-half-inch pieces from the inside of the bread, avoiding the crust.
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3
This size is ideal for salads.
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4
Pull smaller pieces if the croutons will be used on pasta.
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5
Preheat the oven to 325 degrees F. If both baking sheets wont fit on the center oven rack, separate the racks to allow plenty of air circulation.
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6
Toss the croutons in a bowl with olive oil, salt, and pepper.
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7
Spread the croutons in a single layer on the baking sheets and bake until golden brown and crisp, about 12 to 18 minutes, depending on size.
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8
Check periodically; it may be necessary to toss the croutons several times and to rotate the baking sheets to ensure even baking.
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9
The croutons should be lightly colored and crisp throughout.
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10
After baking, allow the croutons to cool; then they can be tossed with chopped herbs and dried chile flakes.
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11
Good croutons have no shelf life; they need to be eaten a few hours after they have been baked.
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12
Variation: Garlic Pulled Croutons
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13
Follow the directions for Pulled Croutons, but make a garlic-flavored oil by placing the olive oil in a small saucepan and adding 2 crushed cloves of garlic.
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14
Gently simmer for 5 minutes.
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15
Strain the oil, then toss the croutons in it, then bake.
