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146,835 KG of flour imported from Italy every year

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Our Fresh and Frozen Bread

10/25/2023

Bread is at the heart of Sud Forno and with this in mind, we have created a whole new way to enjoy our loaves. You can now choose between fresh or frozen versions of our Pugliese, Integrale, Cereali, and Pane all'Olive. The sliced, frozen option is great for those who want Sud bread on demand all the time. Just put a slice in the toaster or oven and its ready for you.

Fresh and Frozen bread is available at Sud Forno and Spaccio 7 days a week.

Pane Pugliese

  • It is our white sourdough bread
  • Influenced by the style of bread from Altamura, Italy
  • A blend of white flour and semola rimacinata (refined semolina) is used resulting in a lower amount of gluten
  • Making it more digestible for those who have intolerances
  • Colour: Golden brown crust, white on the inside
  • Texture: soft and moist, structured with holes and airiness due to the presence of mother yeast. Crunchy crust
  • Shape and score:  round in shape and scored with an "X"
  • Pane Integrale

    • It is considered our whole wheat sourdough bread
    • The loaf is made with a blend of whole wheat flour (unprocessed) and white flour
    • It is seen as a "healthier" bread. The grain used is easier to digest and contains more nutrients
    • Colour: This loaf is speckled on the inside due to the whole wheat flour
    • Texture: Thick crunchy crust, soft and airy on the inside
    • Shape and Score: oval shaped score with a line down the centre

    Pane ai Cereali

    • It is our multi-seed bread
    • Similar to the Pugliese, it is a white sourdough, however, it is mixed with seeds including poppy, sesame and sunflower
    • Colour: Golden crust coated in seeds, white on the inside with speckling from the seeds throughout
    • Texture: Crunchy crust, dense yet airy on the inside
    • Shape and Score: oval shaped score with a line down the centre

    Pane all'Olive

    • It is our tastier and saltier sourdough bread thanks to our Lievito Madre, green olives and dry oregano
    • A blend of white flour, semola rimacinata (refined semolina) and corn flour is used resulting in a lower amount of gluten,making it more digestible for those who have intolerances
    • Colour: Golden brown crust, white on the inside
    • Texture: soft and moist, structured with holes filled by green olives and airiness due to the presence of mother yeast. Crunchy crust
    • Shape and score:  oval in shape and double scored end to end

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