I have been working on ways to make the knodelbrot that is sold commercially in the Alto Adige to make canederli (knodel
in German). Home cooks apparently favour stale kaiser rolls or buy these bags of ready made knodelbrot which are sold in all the local bakeries.
They are amazing and seem to be shelf stable, light as a feather and do not get hard and dry over time like bread does if just left to stale at room temperature. They make very light canederli, not heavy. Does anyone know how this is acheived? Perhaps the bread is cubed and then dehydrated rather then just left to stale at room temp? I have visited the region many times and always bring knodelbrot home with me. I've used it for a year or more and it is still stable and very light. Anyone out there with any technical knowledge on how I might be able achieve making my own? The cubes are about 1cmx1cm.
Thanks in advance!