Chapelure are very fine bread crumbs. One of the benefits of breadmaking is that it provides a steady supply of a less processed version of a basic ingredient: breadcrumbs. The bread, being less processed, the breadcrumbs are less so as well. Bread that is no longer fresh turns into a first-class ingredient in one’s cooking. White bread and bread in which the greater proportion of the flour is white make the best crumbs. Used for breading and sautéing or deep frying, the results are excellent.
Chapelure may be stored in the freezer indefinitely.
Equipment
- any Large piece of Kitchenware with sides and a broad, flat bottom, such as a rimmed baking sheet. The crumbs in the photograph are in a Spanish cazuela. The cazuela is a traditional cooking vessel of glazed earthenware. Like cast ironware, it is naturally non-stick, heats evenly and holds heat well. Earthenware can absorb a bit of moisture from the breadcrumbs, speeding up the drying process and helping them crisp.
a Food Processor and Blade Attachment
Ingredients
- Stale Bread from a Homemade Loaf or Loaves (white bread, bread in which the greater portion of the flour is white, or a mixture of both types). Breads from thefoodlessprocessed recommended for making chapelure: Country White Bread, Le bâtard ~ a French loaf of many uses and Farmhouse Loaf.
Making Chapelure
- Tear the stale bread into pieces and place them in the bowl of the food processor fitted with the blade attachment.
- Process the bread to make crumbs. The crumbs vary in size from fine to coarse. Spread them out over the container you are using and dry them at room temperature overnight.
- The next day, return the dried-out crumbs to the food processor and process until they become very fine. Store in the freezer indefinitely.
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