How to cut bread for a successful fondue savoyarde

For a Savoyard fondue, cut day-old bread into 2 to 3 cm cubes or large croutons, making sure each piece has a bit of crust to hold better on the fondue fork. Ideally, use a fairly firm country bread, cut into individual bite-sized pieces.

Choosing the Ideal Bread for Fondue

The choice of bread is crucial for a successful fondue. Use a crusty country bread or a one or two-day-old sourdough bread. This dense texture prevents the bread from crumbling in the melted cheese mixture and ensures better adhesion of the creamy texture.

Cutting Techniques and Piece Size

Cut the bread into regular 2 to 3 centimeter cubes. Each piece must include a part of the crust, which serves as a structural anchor. Avoid pieces that are too small, which would easily detach from the fork, or too large, which would absorb an excessive amount of melted cheese.

Managing the Crumb and Crust

The balance between crumb and crust guarantees the piece's hold on the skewer. Make sure each cube has at least two sides covered with crust. This rigid structure allows you to stir the cheese mixture (the "eight" in the caquelon) without the risk of losing the bread during rotation.

Prior Preparation: Drying the Bread

The bread intended for fondue should be slightly dry. Cut it several hours before the meal or leave the slices exposed to the air. Bread that is too fresh or too moist will lose its hold as soon as it is immersed in the white wine and cheese, making the tasting difficult and altering the overall texture.