Diagonally Slice a Day-Old BaguetteAn ordinary crusty French baguette will do fine. And it doesn't have to be day-old, either — although to a crust-head (an affectionate term for a baker), making croutons out of a fresh baguette might seem a bit decadent.
Begin by preheating your oven to 400°F.
Using a serrated bread knife, cut the bread into slices that are between ¼ inch and ½ inch thick. Instead of slicing straight across the baguette, make the slices diagonal — which is called a bias cut. This kind of cut gives the slices a more elliptical shape and lets you control how long the croutons will be.
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