Using old bread
This morning I realized I had a loaf of mixed garden herb sourdough left from last Sunday! Yikes! Week old bread. I remembered a section from the River Cottage Bread Handbook on using old bread and tossed slices in olive oil and baked at 450 for ~20 minutes with a flip halfway through. The results were awesome-crispy crust and crumb with the slightest chew in the centers. My 8 year old son and husband (OK, me too) finished them off throughout an afternoon of yard work, but I wish I had a photo to show the golden brown deliciousness!