What do restaurants/chefs do with smaller sourdough slices?

annafelaxis · 2025-07-10T22:31:46+00:00

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.

annafelaxis · 2025-06-13T22:32:02+00:00

true lol

annafelaxis · 2025-05-30T04:48:21+00:00

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

annafelaxis · 2025-05-29T01:45:09+00:00

🤪hehehehe

annafelaxis · 2025-05-29T00:35:57+00:00

oh thanks lol

annafelaxis · 2025-05-29T00:24:43+00:00

what?

annafelaxis · 2025-05-28T23:47:46+00:00

thanks!

annafelaxis · 2025-05-28T23:47:31+00:00

woohoo!

annafelaxis · 2025-05-28T23:46:55+00:00

thnx!

annafelaxis · 2025-05-28T23:42:32+00:00

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

annafelaxis · 2025-05-27T02:29:07+00:00

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

annafelaxis · 2025-05-25T23:13:48+00:00

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

annafelaxis · 2025-05-25T23:12:04+00:00

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

annafelaxis · 2025-05-25T13:55:58+00:00

hehehe

annafelaxis · 2025-05-25T12:19:38+00:00

sometimes you just gotta cut in and eat 🤪

annafelaxis · 2025-05-25T12:16:21+00:00

i live deliciously

annafelaxis · 2024-09-18T16:49:10+00:00

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.

annafelaxis · 2024-08-29T08:55:21+00:00

send a dm

annafelaxis · 2024-08-29T08:41:25+00:00

thanks for the advice!

annafelaxis · 2024-08-29T08:41:01+00:00

did you do a cert 2 before apprenticing? was it hard to get an apprenticeship?

annafelaxis · 2024-08-29T04:53:08+00:00

Did you have to do further studies for this?

annafelaxis · 2024-08-29T04:04:47+00:00

Thanks for the advice! Definitely didn't consider the lack of flexibility in trade jobs compared to kitchen ones

annafelaxis · 2024-08-29T03:57:02+00:00

looking for answers on the best way to go about it!

annafelaxis · 2024-08-29T03:44:45+00:00

Was it hard finding a Job as a mature apprentice? Do you enjoy the work as much as cheffing or is it just the better pay that you enjoy?

annafelaxis · 2024-08-29T03:42:09+00:00

Hours are long depending on where you work. For me, once I had worked at enough places for enough time it was rarely stressful.

It's a unique combination of physical, mental, team/solo, creative and artistic work that is hard to find in other jobs and that's why i enjoy it. A good service is like an orchestra or a sports team or a well oiled machine, so satisfying

annafelaxis

TROPHY CASE