Sonoma bread 20140617

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’isa 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
Connoletrained 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 bannetonbaskets or special linen
cloths called couchecloths. 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, branand germ.
The branand germare 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 Michebreads 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 intolerantto
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
coealiacsdisease (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 densein 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
Glycemicindex (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
Kamutis another ancient wheat grain,
similar to spelt.
It has higher levels of protein, amino acids,
vitamins and minerals.
Like wheat, kamutcontains gluten however,
some people who are allergic to gluten are
able to tolerate kamutbetter!
Kamutbread has a unique buttery and
nutty taste.
In fact, ‘kamut’isthe Egyptian word for
‘wheat’ because the original grains of
kamutwhere found in an Egyptian tomb!

21. KAMUT
Kamutbread 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’, Micheis 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 textureand flavour
that even improves over the next 3
days, it’s no wonder the michehas a
cult following.

29. Miche
The Micheis available
•Whole (1.6kg) $14
•Half (cut in half) $7.50
•Quarter (cut in quarter) $4.50
Quarter micheis a perfect size for
someone to try michefor the first
time, or to accompany tonight’s
home cooked dinner for two

30. Miche700g
Micheis also produced in a small
565g boule.
Note that in Kountait is listed as
700g but this is the uncooked weight
of the dough. The finished product is
565g.
The micheis a great and convenient
size however it the grandemichewill
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 micheis rested after mixing at least
one hour longer. It is slowly fermented at 12C for
about 16 hours before being baked cold.
•The small micheis retarded at 8C for 8 hours before
rising at room temp and being baked for approx30
minutes.
•The small micheis baked at night with regular
production bread.
•Michegrandedue 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 micheis also slightly ‘wetter’
and ‘more moist’.
•AMAZING.

32. •Large michehas thicker, caramelised crust
with smoky flavour
•More moist, textured crumb (inside)
•Large micheis 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
Micheis 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 micheis 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 wholewheatflour
-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 TartineBakery. The Mission is steeped in history and culture, but notably it is the area
where ‘TartineBakery’ is located.
TartineBakery 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 TartineBakery.

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 batardfilled 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 denseand richbread
•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
•Batardloaf
•Blend of rye flour and spelt flour
•Densetexture and slightly sour flavour (from Rye)
•Nuttyflavour (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. Kalamataolive
•White sourdough boule
•Kalamataolives (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!