Bake September/October 2021 - 32
reinventing
the classics
IABE offers valuable lessons
for product innovation
and equipment.
BY JOHN UNREIN
Nothing goes to waste when you transform day-old
bread into classic Ribollita (soup with bread cubes)
or savory Strata bread pudding. Solveig Tofte, awardwinning
owner of Sun Street Breads, a bakery and café
in Minneapolis, shared functional ideas for creating
such breakfast and lunch dishes at an informative
educational session during the recent International
Artisan Bakery Expo (IABE) conference Aug. 17-19
in Las Vegas.
" Do you want crunchy bread cubes, or do you want
chewy cubes, " she told the packed audience. " You've
got options. "
The experienced baker instructed attendees how
to go beyond croutons and crisps and embrace the
time-honored tradition of using day-old bread, thereby
increasing menu offerings to boot, Tofte explains. Among
the dishes she created included Spring Vegetable
Panzanella, Sweet Potato Strata with Goat Cheese,
Avocado Toast with Spiced Chia Seeds, plus Ribollita.
Tofte is a founder of the Intergalactic Bakers Federation,
a benevolent group celebrating the expertise and generosity
of bakers everywhere and is a member of the Elite
de la Boulangerie Internationale. She served on the board
of directors for the Bread Bakers Guild of America for
six years and competed at the 2008 Coupe du Monde
de la Boulangerie as the bread baker and captain. She
considers herself lucky to still be involved with the
organization's mission, promoting baking excellence
and international camaraderie.
" Our mission here is concentrating flavors, " she told
the IABE audience. " When using day-old bread, you have
some decisions to make. Do you want toast, dried, cubes
or fresh? When you are first starting out, get dialed into
the measuring process. And remember when you're
judging a bread to use, a sourdough crumb is waxy - so
it does not absorb as much water. "
Tofte recommends adding 10% olive oil to bread cubes.
Working with vegetables is always a battle with water,
Baker Solveig Tofte recommends adding 10% olive oil to bread
cubes prior to mixing with other ingredients.
32 < SEP-OCT 2021 | bakemag.com
JOHN UNREIN
http://www.bakemag.com
Bake September/October 2021
Table of Contents for the Digital Edition of Bake September/October 2021
Bake September/October 2021 - Intro
Bake September/October 2021 - 1
Bake September/October 2021 - 2
Bake September/October 2021 - 3
Bake September/October 2021 - 4
Bake September/October 2021 - 5
Bake September/October 2021 - 6
Bake September/October 2021 - 7
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