Bread crumbs are no villain and can be better than the crusts

Bark or core: why the division?

The contrast between the crunchy crust and the fluffy crumb is what makes bread one of baking's greatest delights.

While the crust is formed by direct contact with heat, creating that golden color and firm texture, the crumb is the center of the dough, where the magic of fermentation takes place.

The core is more than filling

Contrary to what many people think, the crumb is not a lower part of the bread. It:

• Preserves the bread's moisture and structure
• Is essential for reusing recipes
• Is the ideal base for fillings, sauces, soups and farofas

What's more, its light texture allows it to absorb flavors easily, acting as a "gourmet sponge".

How to use breadcrumbs in the kitchen

If you're in the habit of discarding the core, here are some good reasons to start using it:

1. Crumb flour

Simply chop it up, toast it in a frying pan with butter and spices, and that's it: a rustic side dish full of flavor.

2. Moist fillings

The crumb soaked in milk, olive oil or broth becomes the perfect base for stuffing chicken, tomatoes, mushrooms and roast meats.

3. Thickener for soups

Crumble the core into soups or creams to add texture and consistency - as the Portuguese do in caldo verde or the Italians do in ribollita.

4. Base for meatballs and dumplings

Replaces flour and makes recipes softer and juicier.

Conscious reuse

At a time when we value the integral use of food, the core is versatile, economical and full of potential.

Instead of discarding it, how about giving it a starring role in your next recipe?

Conclusion

• Bread crumb is not excess.
• It's an ingredient, a base, the history of baking.
• It may not be crunchy, but it works magic.
• So the next time you have a loaf of bread in your hand, think twice before throwing away what could become something delicious.

Sources:

1. Larousse da Cozinha
2. Panelinha (Rita Lobo)
3. Sustainable gastronomy (FAO and Slow Food)