Sonoma bread 20140617

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  • 1. Sonoma bread
  • 2. Sonoma Bread • What makes Sonoma bread special? • What is sourdough? • The starter • The process • The ingredients • What is gluten? • The Sonoma Breads • Where else Sonoma Breads can be found
  • 3. What makes Sonoma bread so special? • Every loaf of Sonoma sourdough bread is crafted by hand using simple, authentic techniques. • No commercial yeast is used in any of our sourdough, only natural ‘starter’ • No chemical additives or preservatives • Simple ingredients and organic where possible • All Sonoma bread sold in cafes is sourdough
  • 4. What is sourdough? • Sourdough is a type of bread that does not use commercial yeast, but rather a ‘natural leaven’ known as ‘starter’. • ‘Starter’is a mix of fermenting dough containing wild yeasts that grow naturally • The sour flavour in the bread comes from the lactic acid in the starter. • Bakers often make loaves with fermented dough from a previous batch (which they call "mother dough", rather than making a new starter every time they bake). The original starter culture may be many years old • Sonoma’s mother dough was born in Sonoma County in 1997 when Andrew Connole trained with Chad Robertson
  • 5. The starter • The starter is a “live” mix of wheat and water that bubbles away as it ferments • The starter needs to special care and attention, we need to ‘feed’ the starter more flour at regular intervals otherwise it will die (stop fermenting). • At Sonoma we start feeding the starter twice per day, every day. • This is certainly more work and attention required that dumping a block of commercial yeast into a batch of bread dough!
  • 6. The process • We start the process a day in advance by feeding the starter • The starter is mixed with flour, water and salt to create the bread dough. • The dough is hand shaped and placed in banneton baskets or special linen cloths called couche cloths. These allow the dough to breath while they are resting
  • 7. The process • The dough is left to rise slowly in a climate controlled room for 12- 16 hours • They are then left for 30mins at room temperature • Each loaf is scored with its specific pattern and baked in the stone hearth of the oven
  • 8. A simple recipe for enduring quality… Each loaf of sourdough is made from 1. Organic flour 2. Filtered water 3. Sea salt (the salt is air dried to preserve the minerals) 4. “Starter” THAT’S IT. In the people who bake it there is also • Passion • Soul • Hard work • Integrity
  • 9. A simple recipe for enduring quality… 13 years. 36 hours. 8 pairs of hands. It takes a lot to make 1 loaf of genuine Sonoma bread.
  • 10. What is Gluten? Gluten is a protein found in wheat and many grains. All of Sonoma’s bread contains gluten. Although some of our breads do not contain wheat flour as an ingredient, they are produced in an environment where wheat flour is used and cross contamination may occur. Therefore we cannot guarantee an item is 100% wheat free.
  • 11. WHEAT Wheat flour is the main type of flour used in bread. Sonoma uses organic wheat from Gunnedah, NSW Wheat flour can be processed in different ways to produce -White flour -Whole wheat flour
  • 12. White flour vs Whole wheat flour Wheat flour is produced by grinding the wheat grain into fine particles. To make white flour, the grain is processed to remove the outer bran layers and the germ. White flour is made only with the endosperm. Wholemeal flour is made from the entire grain, the endosperm, bran and germ. The bran and germ are rich in fibre, essential fatty acids and protein. Hence wholemeal breads are considered to be ‘healthier’ because of these nutrients which are not present in white flour.
  • 13. The misconception that ‘white bread’ is not healthy There is a misconception that ‘white bread’ is not healthy. Sonoma offers a wide variety of bread, for all tastes and all occasions. Our Country White is very popular and made with organic, unbleached flour, with no added chemicals or preservatives. We have 11 seed and Soy Linseed breads which have added nutrition from seeds. We also offer Spelt and Miche breads for those that prefer more wholemeal flavour. Sonoma bread is a made from superior ingredients and should be consumed as a healthy part of a balanced diet.
  • 14. What is Spelt? There are lots of questions about exactly what spelt is. Is spelt a type of wheat? Is it gluten free? Does it contain less gluten than wheat? Is it healthier than wheat?
  • 15. SPELT… The Answers! Spelt is an ancient wheat, meaning spelt is wheat that hasn’t changed since Biblical times. It remains unaffected by concepts such as ‘cross-pollination,’ ‘hybridization’ and ‘genetically modified’ – words that have come to dominate our modern food supply. It is wheat, but not the same structure as ‘common wheat’ as we know it today
  • 16. SPELT Spelt is basically wheat, but an ancient variety. Spelt actually has the same amount of gluten as common wheat However the gluten in spelt has a more simple structure that is more easily digested Therefore some people are intolerant to common wheat because their bodies have difficulty digesting gluten As spelt gluten is easier to digest, some people can tolerate spelt gluten better Spelt is still not suitable for those with coealiacs disease (gluten allergy). Spelt has high levels of fibre, protein, vitamins and minerals, so it’s a healthy alternative to wheat bread
  • 17. SPELT Known for its slightly ‘nutty’ flavor, spelt has long been popular as a health food in Europe, where it is sometimes known as ‘farro’ (Italy) Think of spelt the same as you would Wheat … -it has the same amount of gluten as wheat -however it contains a more simple form of gluten that is easy to break down and digest
  • 18. RYE Rye grain gives a darker colour and richer flavoured bread. As rye flour does not rise well, often rye bread is dense in texture. Rye flour can also be mixed with other flours to create a lighter bread. Rye grain also has a different type of protein to wheat and is higher in protein that wheat Rye grain is high in fibre and has a low Glycemic index (GI), meaning the sugars are released slowly into the blood stream, great for diabetics!
  • 19. Some different types of Rye bread Rye bread is very versatile and is baked in many European countries.
  • 20. KAMUT Kamut is another ancient wheat grain, similar to spelt. It has higher levels of protein, amino acids, vitamins and minerals. Like wheat, kamut contains gluten however, some people who are allergic to gluten are able to tolerate kamut better! Kamut bread has a unique buttery and nutty taste. In fact, ‘kamut’is the Egyptian word for ‘wheat’ because the original grains of kamut where found in an Egyptian tomb!
  • 21. KAMUT Kamut bread is currently only available at Sonoma Glebe. Other Sonoma stores can pre-order Kamut if a customer would like. Please be aware of this if a customer enquires.
  • 22. Breads sold at Sonoma Sonoma Signature breads Miche (sold whole, half, quarter, sliced) Sonoma miche Sonoma Mission
  • 23. Breads sold at Sonoma Country White Country white batard Country white baguette
  • 24. Breads sold at Sonoma Seeded breads Packed full of vitamins and essential oils Eleven seed Soy Linseed Seeded Rye
  • 25. Breads sold at Sonoma Spelt breads Breads using spelt flour, which are good for those intolerant to wheat Spelt Rye Spelt Fruit spelt
  • 26. Breads sold at Sonoma Fruit breads Great for fruit toast or to accompany cheese Fruit spelt Walnut raisin Apple currant
  • 27. Breads sold at Sonoma Savoury breads Kalamata olive
  • 28. Miche Prounounced ‘meesh’, Miche is our signature bread, an impressive 1.6kg boule. Made from a mix of -organic whole wheat flour -organic white flour -malted barley flour It has a thick, caramelised crust and a dark chewy interior. With incredible texture and flavour that even improves over the next 3 days, it’s no wonder the miche has a cult following.
  • 29. Miche The Miche is available • Whole (1.6kg) $14 • Half (cut in half) $7.50 • Quarter (cut in quarter) $4.50 Quarter miche is a perfect size for someone to try miche for the first time, or to accompany tonight’s home cooked dinner for two
  • 30. Miche 700g Miche is also produced in a small 565g boule. Note that in Kounta it is listed as 700g but this is the uncooked weight of the dough. The finished product is 565g. The miche is a great and convenient size however it the grande miche will always be king of the castle. Why is that?
  • 31. What’s the difference between the small and large miche? • They are made from the same recipe with different techniques. Large miche is rested after mixing at least one hour longer. It is slowly fermented at 12C for about 16 hours before being baked cold. • The small miche is retarded at 8C for 8 hours before rising at room temp and being baked for approx 30 minutes. • The small miche is baked at night with regular production bread. • Miche grande due to its size is baked early in the morning once the oven has been turned off for a few hours. The lower temperature allows the bread to bake over a much longer period, over an hour. • This gives the crust a darker, smokier flavour • The interior of the large miche is also slightly ‘wetter’ and ‘more moist’. • AMAZING.
  • 32. • Large miche has thicker, caramelised crust with smoky flavour • More moist, textured crumb (inside) • Large miche is rested for longer, fermented for longer and baked slowly for a longer period of time. • Quality takes time! • Remember it takes 6 months to build a Rolls Royce and 13 hours to build a Toyota What’s the difference between the small and large miche?
  • 33. Café miche Miche is also produced in a long, large loaf and sliced for the cafes to use for sandwiches. In Kounta this bread is called ‘café miche’ however please simply call it ‘sliced miche’ with the customers. Half loaves of sliced miche is also sold in bags. This is roughly the same amount as a small miche. Great for sandwiches and toast $7.50
  • 34. Mission • Another signature loaf, served exclusively in Sonoma cafes & Pyrmont market only (not sold wholesale to other stores). • A large sized batard, you can see it is almost as wide as the bread knife! • Sonoma Mission is also sold in half loaf size. • Although Mission is also made from -organic white flour, -organic wholewheat flour -malted barley, you can see it has a lighter colour and so it also has a lighter flavour than Miche. • The bread is also very light and soft inside with white open crumb. • Chewy golden crust
  • 35. What does “Mission” mean? The Sonoma Mission is named after the ‘Mission’ district of San Francisco and our tribute to master baker Chad Robertson of Tartine Bakery. The Mission is steeped in history and culture, but notably it is the area where ‘Tartine Bakery’ is located. Tartine Bakery is an iconic bakery of San Francisco which Sonoma draws a lot of inspiration from. As you can see, there are always lines outside the door of Tartine Bakery.
  • 36. Country White • Sonoma’s classic white sourdough batard • White open crumb and a golden crust. • A great bread for sandwiches. • Also sold sliced, in Sonoma packaging for $7.50 (extra 50cents for packaging cost).
  • 37. Country white baguette • Classic white sourdough • Long baguette shape • Thick crust • Airy crumb
  • 38. Soy Linseed • Very popular loaf. • White sourdough batard • Filled with whole soybeans and linseeds • Nutritionally high in Omega-3 fatty acids. • Great for sandwiches with a extra kick of nutrition and flavour. • Also sold sliced, in Sonoma packaging for $7.50 (extra 50cents for packaging cost).
  • 39. Eleven seed • White sourdough batard filled with -Organic Wheat, Rye, Barley -Soy, Linseed -Quinoa, Chia -Amaranth, Maize, Pepitas -Gently rolled in black sesame seeds to finish • Super nutritious bread with great texture
  • 40. Seeded Rye • Pure rye flour (no wheat flour) • Resulting in a dense and rich bread • Filled with whole soy beans, linseeds and pumpkin seeds • Rolled in sunflower seeds and baked • Rich and full flavoured bread • Seeds give great texture and added nutrition • Ideal with smoked salmon or with salads and cold meats • Really develops in flavour the following days • As it is quite a dense bread, it is small in size • Handle carefully with tongs!
  • 41. Spelt sourdough • Made from pure spelt flour • Mix of spelt flour and wholemeal spelt flour to give extra body and flavour • Great loaf for those who are intolerant to gluten • Easier to digest than wheat loaf and high in nutrients • Great for health conscious customers • STILL CONTAINS GLUTEN!
  • 42. Rye Spelt sourdough • Batard loaf • Blend of rye flour and spelt flour • Dense texture and slightly sour flavour (from Rye) • Nutty flavour (from Spelt) • A classic pairing with corned beef and pastrami or for Reuben sandwiches.
  • 43. Fruit spelt • Pure spelt sourdough boule (no wheat flour) • Chock full of -Raisins -dried Apricots -Dates (Think R.A.D) -and a hint of cinnamon and spice • Naturally sweet with no added sugar • Perfect for fruit toast with butter or ricotta & honey • Also a great bread for cheese
  • 44. Walnut raisin • White sourdough boule • Filled with juicy raisins and roasted walnuts folded through it. • Sweet -savoury flavour profile • An ideal accompaniment to cheese. • Looks similar to Fruit spelt boule. How can you tell the difference?
  • 45. Apple Currant • A delicious fruit loaf made with pink lady apples and currants. • Chock FULL of fruit pieces • Naturally sweet with no added sugar • White sourdough batard • Diced ‘Pink lady’ apples • Dried currants (raisins) • A lighter fruit toast than Fruit spelt
  • 46. Kalamata olive • White sourdough boule • Kalamata olives (black) olives throughout. • Note some olives may contain seeds. • Great as part of an antipasto platter with sliced meats and cheeses, or for an indulgent toasted cheese sandwich.
  • 47. Which fruit bread is which?
  • 48. Which fruit bread is which? • Apple and currant is made from wheat flour, therefore lighter in colour and texture. • The currants give a purple hue to the bread • Fruit spelt contains dried apricot, which is the yellow coloured dried fruit • The spelt flour also produces a more dense loaf of bread and a darker coloured bread BOTH FRUIT BREADS ARE PACKED FULL OF FRUIT!
  • 49. Where can Sonoma breads be found? • Sonoma bread can be purchased retail from the 6 Sonoma retail cafes • ‘Mission’ and ‘Grande miche’ only available at Sonoma cafes • Also at various retail outlets, cafes and markets in Sydney • Sonoma’s stall at Pyrmont Market sells exclusive loaves only available at Pyrmont Market • Many Sydney restaurants including several 3 hat restaurants such as Quay, momofuku, icebergs and Sepia. We often make custom breads for these high end restaurants
  • 50. Review • Sonoma Bread is a quality product with humble beginnings • Made from simple ingredients, but with integrity • All bread at Sonoma retail is sourdough • We do not have any gluten free bread • All loaves are hand made and fresh, with no chemical additives or preservatives • All loaves are baked fresh daily • Each loaf takes 36 hours and 8 pairs of hands to make • A lot of passion and hard work goes into baking the bread • Please pass this passion on to the customer!