Owning a bakery means you need to be creative with left over bread. To start any given day we begin with dozens of freshly baked sourdough sandwich loaves and boules. We never know just how busy we will be, so I rely on experience, sales reports from previous years and other metrics to try and have just the right amount of bread for each day. Some of the freshly baked loaves are meant for retail but the majority of them are used for our sandwiches. Occasionally, we will be slower than expected, or sandwich sales didn’t quite live up to my forecasting, so the issue of left over bread is not an uncommon occurrence. We only serve freshly baked bread for our non-toasted sandwiches so we cannot use the day-olds’ that way. What do we do with the left over bread you ask? The day old bread goes through a chain of order to find a new home. We do have some toasted sandwiches on the menu so we will use some of the day old bread for those. If we have more bread than we will use in toasted sandwiches then we will retail some loaves as “yesterday’s bake”. If any of the day old bread does not sell or get used in a toasted sandwich by the end of the day, we will freeze it to either use in cooking, donate to food banks or let the staff take home. But, yes, we do run into a surplus of bread at times. That means being creative and trying to use up what we have. I have found “homes” for bread as the panade (mixture of breadcrumbs and milk) in our meatballs . We use toasted bread for the croutons that accompany our soup of the day. Another really cool thing to do with old bread is to use it as a garnish for a sandwich feature like our take on a Cordon Bleu.
Our Cordon Bleu sandwich has chicken breast, ham, sliced swiss cheese, dijon aioli and Garlic Toasted Bread Crumbs on it. There is a simple little process to make our Garlic Toasted Bread Crumbs that doesn’t really require its own recipe. The basic steps are as follows: We cut the day old bread into slices and then toast it. Then we use the food processor to turn the toast into bread crumbs. We then take those bread crumbs, toss them in Roasted Garlic Oil and Sea Salt, then quickly toast them again. Just a little sprinkle of the breadcrumbs gives the sandwich a feel like the chicken breast has been breaded and deep fried, when really it is the more healthy oven baked chicken breast we always use. Another favourite use for day old bread is to make the delicious Spanish inspired Romesco Sauce. Romesco is a super flavourful sauce that can be used as a dip, as a spread on a sandwich or even as a pasta sauce. This dip has huge savoury notes that come from roasted red peppers, almonds, garlic, paprika, vinegar and of course, toasted sourdough bread. I really take advantage of the cooking equipment I have at the shop for this dip by smoking the almonds and tomatoes first.
It is not, however, a necessary step to make this dip great. I also use roasted garlic rather than fresh garlic. Most of my recipes shy away from huge raw garlic to be honest. Because we are a lunch restaurant, I understand many people have at least half a day of work remaining and may have meetings, so full-on garlic may not be what they are looking for. Garlic is great however and by roasting it, we add an amazing, more mellow, garlic punch to our food.
I have a great trick for roasting garlic that I will definitively share in another post. Also, to save time you can definitely use canned or jarred roasted red peppers. Give this recipe a try as a dip for a veggie platter; a sauce to accompany a nice piece of salmon, or just spread it on some toast with feta cheese. How do you use day old bread? Leave a comment as I would love to hear your suggestions and tips for using left over sourdough bread.
- Food Processor
- 188 g Roasted Red Pepper
- 125 g Smoked Tomato
- 25 g Roasted Garlic
- 50 g Smoked and Roasted Almonds
- 118 g Toasted Sourdough Bread Crumbs
- 47 g Red Wine Vinegar
- 22 g Olive Oil
- 15 g Smoked Paprika
- 2 g Chili Flakes
- 93 g Water
- 2 g Salt
- In your food processor, blend peppers, tomatoes and roasted garlic until smooth, pour into bowl and set aside
- In your food processor, blitz almonds and bread crumbs until fine
- Add almond and bread crumb mixture to blended vegetables
- Add vinegar, olive oil, paprika, chili flakes, water and salt to mixture; stir to combine
- Let mixture stand for at least 30 minutes to ensure proper consistency
- Adjust seasoning as needed
This has to be one of my favourite soups any time of the year. The trick is to first produce a good and rich chicken stock. My method for a great chicken stock is pretty simple. Cover the bones with cold water and let it slowly come up to a light...
At Bench Kitchen we go thru a lot of chicken. Our chicken club is probably the most popular sandwich on the menu. I like to order whole chickens so that we can fully utilize the bird. The breasts are used for sandwiches. The bones are used for stock. The thighs...
I can remember the first spice I ever bought on my own. After looking up a recipe for a tex-mex lasagna that used flour tortillas instead of noodles from the classic “Looney Spoons Cookbook”, I went to the grocery store and brought home some ground cumin. Growing...
Well this is the first recipe/blog I am working on. The idea of doing a blog isn’t an original one but it is a new venture for me. I enjoy talking with customers and the social interaction that comes with owning an open kitchen, but communication in this manner is...
This salad has been our best seller since day one. It has lots of great texture and balance. We have always used this salad to showcase what is in season in the region. The recipe for the dressing can be found here. Making a Quinoa Salad like we do at the shop at...