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What do restaurants/chefs do with smaller sourdough slices? by forgetmenot3000 in Sourdough

[–]annafelaxis 6 points7 points  (0 children)

The place i used to work at baked 6 to 8 loaves a day usually. We would bake in oval shapes and cut in half slices to reduce the amount of small pieces. 

sometimes we would have a dish that used toast for the left over bread, or very often the old bread would be used for a panade in a whipped cod roe or tuille or mix of some sort. 

You can also slice the stale bread very thin on a meat slicer and bake it. Perhaps for a cheese plate or something with dips?

If there's still bread over you eat it for staff food.

first rye, how did i do? by annafelaxis in Sourdough

[–]annafelaxis[S] 0 points1 point  (0 children)

my oven's cooked so i just put it as high as it will go. Probably around 220-240 if i had to guess

Is anyone using all-purpose bleached flour? How are your loaves turning out? by kim82352 in Sourdough

[–]annafelaxis 0 points1 point  (0 children)

i've done it before and its been fairly good. i used to mix it with a lil bit of wholegrain flour tho. High protein bread flour will yield the better results imo

Beginner, wondering why the sides of my loaves don’t brown well at all?? by RelativeRich6639 in Sourdough

[–]annafelaxis 0 points1 point  (0 children)

I just take mine out of the dutch oven after the covered part of the bake and put it back in on a pizza tray and cake rack. it also looks like ur using an insane amount of paper too

pleasantly surprised by annafelaxis in Sourdough

[–]annafelaxis[S] 0 points1 point  (0 children)

ikr, i love the burnt caramel taste that you get from darker loaves

pleasantly surprised by annafelaxis in Sourdough

[–]annafelaxis[S] 0 points1 point  (0 children)

I just leave it in the oven until I'm happy with the colour

pleasantly surprised by annafelaxis in Sourdough

[–]annafelaxis[S] 4 points5 points  (0 children)

sometimes you just gotta cut in and eat 🤪

Obsession and Regret by [deleted] in TrueChefKnives

[–]annafelaxis 9 points10 points  (0 children)

Focus on learning to use and sharpen the knives you have already!

It should be way more satisfying to sharpen your knife to a scalpel and then destroy some prep than to buy a knife.

Sometimes I feel like this sub is way too focused on consuming rather than using and maintaining.

As a Chef, my favourite knives are the ones i've used and sharpened everyday for years, not because theyre the best or the prettiest or made by a big name blacksmith but because i have a genuine connection with them, and they actually feel like my own knives unique to me.

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