Lobster bread croutons

  • Side
  • medium
  • 10
  • 1 hour 5 minutes, plus proving and freezing time


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  • 50g of lobster coral
  • 20ml of rapeseed oil
  • 250g of strong bread flour
  • 8g of salt
  • 8g of yeast
  • 125ml of water
Place the oil and corals in a blender and blitz until the corals are incorporated into the oil
Add the flour and salt to a mixing bowl and mix in the lobster oil
  • 250g of strong bread flour
  • 8g of salt
Stir together the yeast and half of the water, then mix it into the oil and flour mix. Gradually stir in the rest of the water until a slightly sticky dough forms. Cover the bowl with clingfilm and set aside to prove until it has doubled in size
  • 8g of yeast
  • 125ml of water
Turn the dough out onto a work surface and knead slightly until it can fit into a loaf tin. Place the dough in the tin and set aside to prove for a second time
Preheat the oven to 180°C/gas mark 4
Once proven, bake in the oven for 35 - 40 minutes until nice and golden
Leave the bread to cool on a rack, then place in the freezer to freeze - this will make it easier to slice thinly
Preheat the oven to 100°C/gas mark 1/4
Cut the bread into very thin slices and lay out on lined baking tray. Bake in the oven for 5 - 8 minutes until dried and crispy. Serve immediately
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