Staling bread is a act of love. You are intentionally degrading a food to make it better. It’s like aging cheese or letting a wine breathe—you’re giving the bread time to realize its true potential. When you finally pour that hot broth over those dry cubes, listen closely. You’ll hear a faint sigh of relief. That’s the bread saying, “Finally, I am useful.”
So go forth, bread abuser. Leave that loaf out. Bake it dry. Embrace the crunch. Your stuffing will be legendary, and you’ll never look at a fresh baguette the same way again. Stale is the new fresh. And if anyone asks, tell them you learned it from a guy at a café who really cares about cubes.
