Sourdough Bread (Round) Product Image

Sourdough Bread (Round)

Product Code: OK907

For a true sourdough experience, try our California sourdough bread. Its unique sour taste is ideal for use in deli sandwiches, toast, starters and appetizers. The round shape makes a delicious bread bowl, too. Just remove the top, hollow out the bread inside (break into small chunks) then fill the inside with a favorite dip like spinach or bacon and cheese. No trans fats. Sustainably made from wholesome ingredients.

Handling Methods Ingredients Nutritional

Wheat Flour, Water, Dried Sourdough (Wheat Flour, Salt, Fumaric Acid, Sunflower Oil, Sodium Diacetate, Lactic Acid, Modified Palm Oil, Silicon Dioxide, Ascorbic Acid, L-cysteine Hydrochloride, Amylase), Yeast, Light Rye Flour, Wheat Gluten, Soy Lecithin (Soy Lecithin, Soybean Oil, Soy Fatty Acids), Improver (Wheat Flour, Ascorbic Acid, Xylanase, Lipase, Vegetable Oil (Canola and/or Soya), Amylase)

Nutritional Facts Amounts Per 50g % Daily Value
Calories 110
Fat
Saturated
+ Trans
1g
0g
0g
1%

0%
Carbohydrate 22g
Fibre 1g 4%
Sugars 1g 1%
Protein 5g
Cholesterol 0mg
Sodium 210mg 9%
Potassium 40mg 1%
Calcium 10mg 0%
Iron 1.25mg 8%

1. Breakout & Thaw

Break product out directly onto flat baking sheets. Place product on covered rack and keep in retarder or cooler overnight to thaw.

2. Morning

Remove rack from retarder or cooler and let sit covered on floor until space and time permits in proofer and oven. Let bread rise in proofer until about 3 times its original size. Proof time should be about 60 minutes.

TOPPING: None

3. Bake Time

SCORING: After proofing, score each loaf.

Bake bread at 350˚F for 30 – 40 minutes. Use steam if available. After bake cycle is complete, remove from oven and transfer bread from pan to cooling rack immediately. Let product completely cool before slicing and packaging.

*Times and temperatures are a guideline only, specific shop conditions & equipment may vary results.

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VIDEO

Product Handling

Your Okanagan Frozen Dough is made with the best ingredients by the best people. Here’s how to finish the job with the best results.