The famous Rotie bread
BREAD MENU
Every loaf is hand stretched and ferments for a minimum of 24-hours.
Our handmade, long-rise sourdough bread contains: Organic wheat flour, filtered water, organic sourdough culture, organic whole-wheat flour, organic whole spelt flour, organic whole dark rye flour, sea salt.
SOURDOUGH BOULE 1-lb $7 / 2-LB $11
Our signature loaf
1-lb SOURDOUGH BAGUETTE $7
The classic – it's all about the crust
2.5-lb SOURDOUGH SANDWICH LOAF $14
Sliced and ready to take home
3-lb SOURDOUGH COUNTRY LOAF $16
This one will feed a good size group with extra left over for French toast!
SPECIALTY BREADS
1.5-lb SIX SEED SOURDOUGH PAIN RUSTIQUE $14
Ingredients: Organic wheat flour, filtered water, organic sourdough culture, organic whole wheat flour, organic whole spelt flour, organic whole dark rye, sea salt, sunflower seeds, pumpkin seeds, flax seeds, poppy seeds, fennel seed and anise.
1.5-lb SOURDOUGH OLIVE PAIN RUSTIQUE $14
Ingredients: Organic wheat flour, filtered water, organic sourdough culture, organic whole-wheat flour, organic whole spelt flour, organic whole dark rye, sea salt, Moroccan oil-cured olives.
HELPING OUR NEIGHBORS
Donate one loaf of bread to Help of Ojai to feed a neighbor in need $7
Donate one loaf of bread each day for a month to Help of Ojai to feed a neighbor in need $1
The Lowdown on Rotie’s Bread
The naturally fermented classic boule we make at Ojai Rôtie is produced without any commercial yeast, using only our own sourdough mother that we have fed each day for the past 20-years.
There are 4 main ingredients in our bread: a blend of flour (wheat, whole wheat, whole spelt and whole dark rye), filtered water, sea salt and sourdough starter. (Although there may be tiny, trace amounts of olive oil that lines our dough tubs.) All of our bread contains at least 30% whole grain. That means the 30% of the flour still contains the germ and the bran. This tastes good and helps keep us healthy.
While conventional baking with commercial yeast can take as little as 3-hours from start to finish, we hand-stretch our dough in small tubs numerous times over a 4-5 hour period, and then shape each loaf twice by hand. The loaves then cold ferment for another 20 hours at 41F.
The bread is then baked on a stone hearth at 525F. Steam is introduced into the baking chamber for the first 20-minutes of baking. The steam contributes to the crunchy crust we like on our bread.
Our bread is classified as Pain Au Levain, (pawn-oh-luh-vawn) meaning simply that it is made by fermenting the dough naturally, rather than adding commercial yeast. Our bread is only mildly tangy, NOT assertively sour like San Francisco sourdough. The naturally occurring acidity from long fermentation contributes to complex flavor and improves shelf life.
This long fermentation makes our bread easier to tolerate for people with gluten sensitivity. It is not recommended for people who have been diagnosed with celiac disease. People with celiac should never consume foods with gluten.
What is gluten? Gluten has gotten a bad rap lately. Gluten refers to natural proteins in certain grains, including wheat. During germination, gluten nourishes the young plant embryo. It’s really not that evil.
Wholesale Inquires
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