heritage ovens artisan breads
DESCRIPTION
Authentic Heritage Ovens Artisan Breads. Slow fermentation process. Stone hearth oven.TRANSCRIPT
All par-baked products go from freezer to 410ºF oven.Allow 20 minutes to cool.
White BaguetteReORDeR# 333089
Traditional French white baguette with a creamy fully developed flavor and
a perfectly crisp golden crust. Bake time: 8 minutes
“SavORy” Multipack DinneR ROllReORDeR# 333129
A selection of savory rolls: Multigrain Petite Baguettes, Roasted Garlic Petites Baguettes, Rosemary Rolls,
and White Cheddar Cheese Rolls. Bake time: 6 minutes
ciaBatta lunga cluSteR x8ReORDeR# 333122
A unique 8 roll pull-apart shape. A rustic Ciabatta bread with an airy
interior and a crisp, golden crust. Bake time: 8 minutes
MultigRain OvalReORDeR# 333109
Nutritious and filled with ten different grains and seeds. Bake time: 12 minutes
RuStic italian OvalReORDeR# 333111
Tasty, light, and delicious. A free form Italian-inspired bread with a moist, airy interior and a
crisp, golden crust dusted with flour. Bake time: 12 minutes
SWiSS tRiangleReORDeR# 333123
Soft crust dusted with flour and a light, airy interior.
thaw & Serve
Olive FOugaSSeReORDeR# 333121
Full of Kalamata olives, and sprinkled with thyme and sea salt.
Bake time: 10 minutes
SOuRDOugh OvalReORDeR# 333110
Rustic, slightly chewy with a light sour flavour.
Bake time: 14 minutes
4x5 ciaBatta panini ROllSReORDeR# 333126
A traditional Ciabatta roll with an exceptionally light, porous interior and a crisp crust.
thaw & Serve
heRB FOcacciaReORDeR# 333120
A chewy and tender Focaccia topped with fragrant herbs.
Bake time: 12 minutes
White DinneR ROllSReORDeR# 333127 Golden crisp crust with
a light, airy interior. Bake time: 6 minutes
Multipack DinneR ROllSReORDeR# 333128 A selection of White,
Country and Multigrain rolls. Bake time: 6 minutes
Pack/Size: 22/10.5 oz Pack/Size: 20/8.7 ozPack/Size: 18/14.1 oz
Pack/Size: 55/4.6 oz Pack/Size: 10/20 oz
Pack/Size: 20/16 ozPack/Size: 14/16 oz
Pack/Size: 45/3.9 oz
Pack/Size: 144/1.6 ozPack/Size: 144/1.3 oz
Artisan Vs. Commercial
GOLDEN, CRISP CRUSTThe time and care given to artisan bread baking, including the slow fermentation
process, gives the bread a delectably crisp crust and an attractive golden color, while the crusts on commercial breads bear a more
muted tone and a soft, damp feel.
FLIP IT OVERThe flat, floury surface on the underside of an authentic artisan baguette is a clear indication
that it has been baked on a stone-hearth oven, while the pebbly surface on that of a commercial baguette denotes it has been
baked on a metal screen.
OPEN CELL STRUCTUREThe open cell structure of artisan bread is a result of high hydration (proportions of water to flour in a recipe). The larger and more irregular the
holes, the higher the hydration levels, giving the dough its defining quality. Non-artisan breads
have low hydration levels, which yields their tight crumb texture and appearance.
SPRING-BACKUsing an index finger, push down on the
interior of a piece of commercial bread and do the same with artisan. The artisan bread’s open cell structure will quickly spring back into its original form, while the indent will
remain in that of the commercial.
Authentic Artisan BreadSLOW FERMENTATION PROCESSSeven distinct starter doughs that are specifically and individually
handcrafted by our master baker
Long fermentation periods allow for proper natural yeast development
Higher hydration levels lend a superior flavor and texture
Result is a golden, crisp crust and light airy interior with a distinct taste and aroma
STONE HEARTH OVENStone hearth cooking surface retains constant high heat
High heat evenly distributed throughout
Air pockets are created as gas bubbles expand, breaking up the cell structure
Result is a perfect crust and evenly golden color, flat and floured bottom (versus commercial method of cooking atop a screen sheet)
OPEN CELL STRUCTURESlow Fermentation Process + Stone Hearth Oven
Higher hydration levels • Heat evenly distributed • Distinguished flavor
Open cell structure allows crumb to spring back when pressed (commercial bread slice will keep indented mark)