Stale wheat bread (e.g. baguette, ciabatta)

Description

Stale bread (e.g. baguette, ciabatta) has a dense, dry crumb and a hard, often crispy crust, with a flavor that becomes mildly sweet and more concentrated than that of fresh bread. It is a source of carbohydrates that quickly provide energy, contains a moderate amount of protein, little fat, and, in versions made from white flour, relatively little fiber; it also provides trace elements such as iron and B vitamins depending on the flour used. Stale bread is perfect for reuse: for croutons, breading, breadcrumbs, French toast, panzanella, fillings for meats, and casseroles, which helps reduce food waste and enrich dishes with texture. It should be stored in a dry place in a linen or paper bag; for longer storage, freeze it. To refresh, simply lightly spray with water and toast in the oven or toaster.