Staling bread and drying bread are different processes that could have different outcomes on the stuffing, depending on which is used. Drying bread is simply the extraction of moisture occurring from evaporation. This process allows the crumb's structure to remain intact, but still achieves the desired stiffness and crispiness (via Serious Eats). Meanwhile, staling is the "migration of moisture from swollen starch granules into airy pockets within the bread. Those starch molecules then recrystallize, yielding a texture that's tough rather than cracker-y."
According to Serious Eats, drying is a better option — and Cook's Illustrated agrees. They made homemade bread crumbs, one batch through staling and the other through drying, and added the crumbs to measuring cups with 3 ounces of water in each. After sitting for 10 minutes, they tried to de-mold the mixtures. The stale bread came right out of the cup in a sludgy mess, while the dried bread was solid. They concluded from this, "stale bread may feel firm and dry, but it has hidden reserves of water."
To avoid a tough texture, or a liquid-y mess, Serious Eats recommends putting your bread cubes in the oven. Heat the oven to 275 degrees Fahrenheit and bake for 45 minutes, occasionally tossing. Once done, they can be cooled and stored in a plastic bag for a few days at room temperature.
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September 27, 2022 at 01:30AM
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Stale Bread Vs. Dried: Which Is Best For Stuffing? - Tasting Table
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