Bread at Bakery Normand
Most of our breads are made from flour, water, salt and yeast...period. A few breads have oil, fats or sugars. A few other breads use various seeds, nuts and/or fruits. The salt content in all of our breads is low, ranging from 1.8-2.0g per 100g of flour; in a 500g loaf of bread this yields as little as 5.6g of salt. The salient point is that our bread is the basic food it has been throughout history. It is the staff of life and should be a significant part of a healthy diet. We make a wide variety of breads because your diet should be as interesting as it is healthy.
We use many types of flour in our breads. All are unbleached, some are organic and some are whole grain. White flour refers to a wheat flour which, through refining, contains mostly the innermost layers of the endosperm of the wheat berry. 'White' is not a grain. If we speak of wheat flour, we are referring to white, wheat flour, not whole wheat flour. If we mean whole wheat flour, we will say whole wheat flour.
Our daily bread production is based on historical averages plus special orders. Since we practice a 'first come-first serve' policy, if customers do not order in advance we may run out early of certain products. If you need large quantities of a particular bread, please order your bread a day or two in advance.
Sourdough Rye Breads
All our Sourdough Rye Breads are made with a sourdough culture or starter which we brought back from Germany. This explains why these breads capture so well the flavor of Central European breads
- Peasant Bread - A round and rustic, light sourdough rye with 80% wheat and 20% rye flour. Each bread weighs 500 g.
- Peasant Loaf - The same dough as in Peasant Bread but in a loaf form for sandwiches or toast. Each loaf weighs 650g.
- Peasant Rolls - The same dough as Peasant Bread, shaped as round, rustic rolls.
- Caraway Rye Bread - The same dough as Peasant Bread with the addition of caraway seeds.
- Onion Rye Bread - A medium rye bread with 60% wheat and 40% rye, with the addition of roasted onions.
- Buttermilchbrot - A medium rye-based bread made with buttermilk instead of straight water. Of all our breads, it most closely captures the authentic flavor of German rye breads. The crumb has a light creamy color and soft texture, while the crust is mahogany brown and tangy. Each long loaf weighs 500g.
- Dark Sourdough Rye Bread - A dark sourdough rye with 40% wheat and 60% rye flour. Available in small (500 g) and large (750 g).
- Bergsteigerbrot (Mountain Climber Bread) - A dark sourdough rye with 40% wheat and 40% rye flour, and 20% coarse, organic rye berries.
- Vollkornbrot - A whole grain sourdough rye bread made with organic whole rye flour, medium rye flour, 10% unbleached wheat flour, coarse, organic rye berries and flaxseeds. Free-form at 500g and loaf shape at 600g are available.
Sourdough wheat breads are commonly found in France and Italy where wheat is the principle grain of consumption. Likewise, San Francisco Sourdough Bread is unique to the United States where wheat is also the preferred grain.
- San Francisco Sourdough Bread - Leavened with a natural wheat sourdough starter, this bread contains only flour, water and salt, with a small amount of yeast to ensure a consistent quality. Available in small (500g) and large (750g).
- Pain au Levain - A naturally leavened French sourdough wheat bread containing no yeast, fats or sugars. It has an irregular crumb and a well developed crust. It’s flavor is deep and complex, without being too acidic. The moist and ‘creamy’ crumb belies the fact that no oils or fats are used in this dough.
- Ciabatta - An Italian wheat bread made with a mild sourdough, milk, olive oil, water, salt and yeast. An airy crumb and a crackly crust. Shaped like and named after a slipper.
- Rosemary Ciabatta - Same dough as Ciabatta with the addition of rosemary leaves.
- Olive Bread - Same dough as Ciabatta with the addition of kalamata olives.
- Semolina Filone - A mild sourdough bread using wheat flour and Durum flour. Durum flour is a cream-colored flour used in pasta making. It imparts a nutty flavor to this bread. The bread has an open crumb with a moist, creamy texture and a delicious crisp crust. We shape some loaves round, some slightly elongated and rolled in sesame seeds, and some batard-shape, rolled in sesame seeds.
For those who cannot tolerate soured doughs, unsoured breads offer the perfect alternative. These breads represent wheat breads which are probably most familiar to the American bread consumer. And yet, our unsoured breads raise what could be a mundane product to a higher level of texture, taste and variety.
- Whole Wheat Bread - 90% whole wheat flour, 10% rye flour, water, salt and yeast.
- Flaxseed Bread - The same dough as Whole Wheat Bread with the addition of flaxseed. A nutritious bread rich in fiber and vitamin E.
- French Loaf - Great shape for sandwiches and toast.
- Batard - 18 inch French stick weighing 470g.
- Baguette - 24 inch French stick weighing 350g.
- Vienna - Oval free-form loaf with three diagonal slashes.
- Italian - Elongated oval loaf with one center slash, dusted with flour.
- Rolls - French dough shaped as plain, poppy or sesame round rolls, and as elongated sticks with caraway.
- Walnut /Raisin Bread-Wheat flour, flaxseed, sesame seeds, cottonseed flour, wheat flour, natural wheat sour, salt, rye malt, malted barley flour, rye flour, walnuts, raisins and yeast
- Six Grain Bread - A wheat bread with crushed rye and rye flour, barley, oats, millet, corn, sesame seeds and flaxseed, natural sour, salt and malt.
- Oat Groat Bread -
- Pretzels and Pretzel Rolls - Our pretzels are made using a traditional dough and a traditional baking method. This yields a rich, flavorful product with the classic nut-brown crust. Whether served with a thick 'schmeer' of butter or made into a sandwich using cured meats and pungent cheeses, the only thing missing will be the beer garden and the lederhosen.