Prepping Bread For Fondue: A Quick, Easy Guide

Fondue is a delightful and interactive experience that brings people together. The right type of bread can make all the difference in how well it complements the flavours and textures of your fondue. A sturdy crust and a soft, chewy interior are ideal for the perfect fondue bread. This allows the bread to hold its shape when dipped into the thick, rich fondue without falling apart. Some popular choices include baguette, ciabatta, or sourdough bread. It is best to avoid bread that is too dense or too delicate. The bread should be sliced into bite-sized cubes or pieces to make it easier to handle and ensure each piece can be fully coated with fondue. The crust is a matter of personal preference – some prefer it on for the textural contrast, while others like it off. To prevent the bread from drying out, it is best to slice it just before serving. The bread can also be lightly toasted for a few minutes before serving to add a crunchy exterior.

Choosing the right bread

Type of Bread

The most popular types of bread for fondue include French baguette, ciabatta, sourdough, and rye bread. Each type of bread offers a unique texture and flavour that complements the fondue.

French baguette, with its crispy crust and soft interior, is a delightful choice for dipping. Its long, slender shape also makes it easy to handle and dip, perfect for communal fondue experiences. When selecting a baguette, look for one that is freshly baked with a golden brown crust and an airy, light interior.

Sourdough bread adds a tangy flavour to the fondue due to its natural fermentation process. Its chewy texture and sturdy crust make it a robust option for dipping. Choose a sourdough loaf with a well-developed sourdough flavour, a thick crust, and a slightly chewy and dense interior.

Rye bread offers a hearty and robust option with its distinct nutty and earthy taste, adding depth to the cheese fondue. Opt for a rye bread with a strong rye flavour, a dense crumb, and a dark, crisp crust.

Ciabatta is another excellent choice for fondue enthusiasts, as it has a soft and chewy texture. Its open and airy structure makes it perfect for soaking up the melted cheese. Look for a ciabatta loaf with a light and fluffy interior and a thin, crispy crust.

Preparation and Serving

Once you've chosen your bread, slice it into bite-sized cubes or pieces to make it easier to handle and ensure each piece can be fully coated with fondue. You can choose to keep the crust on or remove it, depending on your preference. Some people prefer the crunch that the crust provides, while others prefer a softer, seamless dip.

Lightly toasting the bread can add an extra layer of flavour and texture. If you prefer a crunchy exterior, toast the bread slices before serving. However, if you prefer a softer, chewier texture, you can skip the toasting step.

To keep the bread warm during the fondue meal, serve it in a covered bowl or breadbasket lined with a cloth napkin. This will help retain warmth and prevent the bread from getting cold and tough.

Experimentation

Don't be afraid to experiment with different types of bread and find your favourite combinations. You can also try adding herbs or spices to the bread before dipping it into the fondue for extra flavour. Fondue is a social experience, so have fun and enjoy the process of dipping and savouring each bite.

Slicing and preparing the bread

Firstly, choose the right type of bread. Opt for a loaf with a sturdy crust and a soft, chewy interior. Popular choices include a French baguette, ciabatta, sourdough, or rye bread. Avoid bread that is too dense or delicate, as it may not hold up well when dipped into the hot fondue.

Once you've selected your bread, it's time to slice it. Cut the loaf into bite-sized cubes or pieces. This makes the bread easier to handle and ensures each piece can be fully coated with the fondue. Consider the density and structure of the bread when determining the ideal size. For example, a baguette's long, slender shape lends itself to easy handling and dipping, so you may want to cut it into slightly larger pieces compared to a denser bread like sourdough or rye.

The next decision is whether to keep the crust on or remove it. This is a matter of personal preference. Leaving the crust on provides a delightful crunch and a contrast in texture as you dip into the fondue. However, some people prefer to remove the crust, especially if it is tough or overly thick.

If you want to add a bit of crunch to your bread without the crust, you can lightly toast the bread in the oven before serving. Preheat your oven to 350°F (around 180°C) and place the sliced bread on a baking sheet. Keep an eye on it, as you only want to toast it for a few minutes until it's slightly crispy on the outside but still soft on the inside. To enhance the flavour even further, you can toss the bread cubes with a bit of olive oil and some dried herbs or spices before toasting.

Finally, timing is essential when preparing bread for fondue. To prevent the bread from drying out, it's best to slice it just before serving. If you're preparing the bread in advance, store it in an airtight container or a resealable plastic bag at room temperature. Avoid refrigeration, as this can dry out the bread and affect its texture. If you've toasted the bread, let it cool completely before storing to prevent condensation from making it soggy.

Storing bread for fondue

Slice the bread just before serving to prevent it from drying out. Bread for fondue should be cut into bite-sized cubes or pieces, making it easier to handle and dip into the fondue.

Store the sliced bread in an airtight container or a resealable plastic bag. Keep it at room temperature. Do not refrigerate the bread, as this can dry it out and affect its texture.

If you choose to lightly toast the bread for added texture, allow it to cool completely before storing. This prevents condensation from making the bread soggy.

During the fondue meal, keep the bread warm by serving it in a covered bowl or a breadbasket lined with a cloth napkin. This helps retain warmth and prevents the bread from getting cold and tough.

Crust on or off?

When preparing bread for fondue, the crust is a matter of personal preference. Some people prefer to remove the crust, while others opt to keep it on. Here are some factors to consider when deciding whether to leave the crust on or take it off:

Leaving the Crust On:

• The crust on bread, such as a French baguette, can add a delightful crunch to each bite when dipped in fondue. The crispy texture contrasts nicely with the creamy fondue, creating a pleasant sensory experience.
• Keeping the crust on provides a sturdy structure for dipping. It ensures that the bread doesn't fall apart or become too soggy when coated with the thick, rich fondue.
• The crust can also contribute to the flavour of the bread and enhance the overall fondue experience. For example, the crust on a sourdough loaf can have a thick and crusty texture, adding a unique tangy flavour to complement the melted cheese.

Removing the Crust Off:

• Removing the crust allows for a more consistent texture throughout the bread. If you prefer a softer, more uniform bite, taking off the crust might be preferable.
• For some types of bread, like brioche, the crust is soft and blends seamlessly with the cheese. In these cases, removing the crust won't significantly alter the texture or taste.
• Removing the crust can also be a matter of convenience, especially if you are serving fondue to a large group. It eliminates the need to carefully cut or tear the bread into pieces while ensuring that each bite-sized piece has a consistent shape and size.

Ultimately, the decision to leave the crust on or take it off comes down to individual preference. You can experiment with both options to see which one you and your guests prefer. The key is to choose a bread that complements the fondue's flavours and textures, creating a harmonious and indulgent fondue experience.

Toasting the bread

First, choose the right type of bread. The best bread for fondue has a sturdy crust and a soft, chewy interior. Popular choices include baguette, ciabatta, sourdough, rye bread, and focaccia. Avoid bread that is too dense or too delicate, as it may not hold up well when dipped into the hot fondue.

Once you've chosen your bread, slice it into bite-sized pieces or cubes. This makes the bread easier to handle and ensures that each piece can be fully coated with the fondue. You can decide whether to keep the crust on or remove it, depending on your preference.

If you want to toast the bread, preheat your oven to 350°F (180°C). Place the sliced bread on a baking sheet and drizzle or spray both sides of the bread with olive oil or butter. You can also add seasonings like garlic salt or dried herbs for extra flavor.

Place the baking sheet in the oven and bake the bread for 5-10 minutes, keeping a close eye on it to prevent it from getting too crispy. You want the bread to be slightly crisp on the outside but still soft on the inside.

Once the bread is toasted to your desired level of doneness, remove it from the oven and let it cool. If you've prepared the bread in advance, store it in an airtight container or a resealable plastic bag at room temperature. Avoid refrigerating the bread, as this can dry it out and affect its texture.

Finally, serve the toasted bread with your favorite fondue. Enjoy the combination of the warm, crunchy bread with the creamy, melted cheese!

Frequently asked questions