Air croutons with garlic and rosemary

Category: Sourdough bread

Ingredients
Starter:
Wheat leaven	80 gr.
Wheat flour VS	80 gr.
Water	80 ml.
Dough:
Starter	200 gr.
Wheat flour VS	310 gr.
Water	160 ml.
Powdered milk	15 gr.
Honey (sugar)	15 gr.
Salt	9 gr.
Butter	30 gr.
Form for bread (LxWxH)	24x11x6
Crutons:
Wheat bread	300-400 gr.
Vegetable oil	100 ml.
Salt (1 tsp)	8-10 gr.
Rosemary	2-3 twigs
Garlic	3-5 teeth.

Cooking method

I know that absolutely everyone knows how to cook croutons, but still I would venture to share this, in general, a useless recipe.
Of course croutons, they are croutons, are also made from stale bread, but still they turn out better from fresh bread. And fresh bread made with sourdough is just wonderful.
So you have to start from the very beginning. From baking the right bread. To do this, you need a wheat leaven.
I will not describe how to make wheat sourdough or how to quickly overfeed rye to wheat. Surely it is on the site.
So....
A very similar recipe is present on the site, but there are some nuances.
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=455983.0
Put on the starter 12 hours before cooking. Mix flour, water and sourdough, cover with plastic and leave overnight.
Dough:
Dissolve salt, honey (or sugar) and milk powder in water. Pour the resulting solution into the starter, stir until smooth. Stir in flour gradually. After three minutes, stir in the butter. Knead until smooth. Round the dough, place in a bowl greased with vegetable oil, cover and leave for 3 hours. Do a workout twice, every hour. Place on the table, form a loaf and place in a greased form, cover and leave warm (oven with light bulb) until it doubles in volume (about 3 hours).
Dough before proofing, after, ready-made bread and in a cut:
Bake, without convection, in an oven preheated to 210 C until cooked and golden brown (30-35 minutes). In the first 15 minutes with steam. Remove, allow to cool, remove the form, and cool completely on a wire rack. The crumb turns out to be very tender and airy.
In general, it can be eaten too, but as a raw material for croutons or filler for cutlets, it is simply wonderful.
Croutons
Cut the rinds from the loaf (they can be dried and put on bread crumbs). Cut the bread into slices one and a half centimeter thick. Place in a large bowl.
Grate the garlic, finely chop the rosemary leaves and add it all to the oil. Pour butter and salt over the croutons. Mix everything carefully.
Put baking paper on a baking sheet, arrange slices of bread in one layer. Preheat the oven to 150 degrees with convection and put the bread in the oven for 30 -35 minutes. Cook at an average level. Take out, cool, eat.