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daobread-batardBâtard, (literally, "bastard") a French bread with a short, almost rugby ball shaped loaf it can have rounded or pointed ends. BouleBoule from the French for "ball", is a traditional shape of French bread, resembling a squashed ball. It is a rustic loaf shape that can be made of any type of flour. daobread-fenduFendu is a French split bâtard (oval) loaf created by pressing a rolling pin into the loaf, leaving a band of dough at the bottom keeping the two halves joined. daobread-ciabattaCiabatta (literally "slipper bread") is an Italian white bread made from wheat flour and yeast. The loaf is somewhat elongated, broad and flat, which makes it ideally suited to sandwiches. When made well, ciabatta bread has a moist crumb and a crackly, crisp crust. Ciabatta is baked in many variations; when made with whole wheat flour, it is known as ciabatta integrale. In Rome, it is often seasoned with olive oil, salt, and marjoram. When milk is added to the dough, it becomes ciabatta al latte. daobread-fougasseFougasse is a sculpted French flatbread that was originally used to test the temperature of the ashes/coals in the hearth. They are often shaped like ears of wheat or leaves with decorative openings. Traditionally, they included Niçoise olives, but can be plain or include roasted garlic. daobread-crown-genericCouronne is a French ring loaf. daobread-pain de mie/pullmanPain de Mie (FR) / Pullman Bread (US) translated from French, it means “Bread of Crumb” which indicates it’s all about the white soft stuff inside and the crust is minimal and soft.

The US name, “Pullman Bread” derives its name from being the official bread served in Pullman train cars, as its square profile allowed it to be stacked and stored in smaller spaces than traditional lofty pan breads.

Pullman pans are straight sided, square and lidded that produces a square and soft-crusted bread that is used as sandwich bread, french toast, and canapés.

The Pullman pan is also used in the production of heavy European rye breads (ie, Vollkornbrot or Pumpernickel Rye (which don't contain wheat flour therefore no gluten structure for support)) that require long bake times, thereby preventing the formation of a heavy impenetrable crust.

20130501-read-breadGood Morning. Happy April! The Featured Bread: Bara Gwenith Pot Clai Gymreig (Welsh Clay-Pot Bread), emerged from the flowerpots with no sticking... the smell from the savories included therein made the kitchen smell great. Had one "micro-mindless" moment (remember that Daobread's long-time tagline is "mindfully handcrafted") with the Brioche au Levain... the baking proceedure is to preheat to 500°F and after loading the oven, reduce the temp to 400°F. Well, I loaded the oven and went onto another task and realized I hadn't lowered the temp... I caught the error, after 18 minutes into the bake... no burning occurred, however, the result was that the unmeltable Belgian pearl sugar did, in fact, melt a wee bit but make a lovely syrupy crust on the top of the bread.

Good (but ongoing befuddling) news on the salt-rising bread front... the Wu-Wei Bread (American salt-rising Bread (ASRB)) was a SUCCESS-ish. Once again (like last bake) I made two starters: one with Bob's Red Mill Organic Cornmeal; and the other with Aunt Jemima Fine Cornmeal... this week both starters came through... it was just Auntie J. who was more robust... but this time it decided to meld the two starters. The rest of the process went fine... except it needed to proof the full 4 hours... at the end of the proof , the finger indentation test showed it was ready to be baked.... however, upon baking there was a side blowout... which is supposed to indicate they weren't fully proofed... so they are less than aesthetically perfect that normal... there still seems to be no rhyme nor reason...

Moving on in the learning process started last weekend, I had another go at Challah. On this bake, I followed the tutelage of a seasoned Jewish baker (on video) in prepping the dough and "plaiting" (British English for "braiding"). I made the ropes shorter and tapered and the resulting loaves came out lovely... the only thing was that they were MONSTERS! (nearly 2 lbs.) What I had failed to read was the author's explanation of formula output intent.... and the formula was intended to produce smaller loaves AND rolls... oh, well, there is always next week...

NOTE: Next week is the last bake before Easter weekend (which will not be a bake day).

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If you would like to preorder for the next Weekly Bake, please use the order form. Check the calendar below to see when The Weekly Bakes are scheduled.

To order bread available on this page, please send an email.

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The Weekly Bake NO Weekly BakeSpecial BakeOrder DeadlineHoliday
Bread Type Ideal Meal Pairings
Cheese Breads

◌ Grilled vegetables and meats

◌ Soups and stews

◌ Heartier meals

◌ Hummus, dips or fruit and cheese plates

Focaccia

◌ Pastas with tomato sauce

◌ Braised or grilled meats

◌ Sautéed seasoned vegetables

◌ Panini

◌ Mediterranean cuisines

French

◌ Variety of meats, soups and salads

◌ Cheese and fruit courses

◌ Bruschetta with garden fresh tomatoes,extra virgin olive oil and basil leaves

Rye

◌ Flavorful meats: braised, roasted, smoked, or cured

◌ Smoked fish

◌ Reuben (or other sandwiches)

Sourdoughs

◌ Grilled and roasted meats

◌ Vegetables and fresh greens with flavorful dressings

◌ Tangy complement to hearty meals

Sweet/Fruit

◌ Toasted at breakfast

◌ Bread puddings

◌ French toast

Whole Grain

◌ Breakfast toast

◌ ...with egg dishes

◌ Sandwiches

◌ A hearty addition to any meal

20130408-art-rustiquecrumb

Evaluating Bread: Learn how to judge good artisan breads from Jeffrey Hamelman, author of Bread: A Baker’s Book of Techniques and Recipes (one of a limited number of Certified Master Bakers in the United States, and past captain and coach of Baking Team USA).

Daobread is a small-batch bakery. Sunday is bake day. Monday morning, pictures and descriptions of The Bake are posted here; and an email/tweet is sent to the customer list letting them know what is available. Ordered bread is delivered on Monday afternoon.

Monday, 10 April 2017

How do I best store my loaf of natural leavened bread? Store my loaf?