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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 December! Happy first snowfall! Beautiful bake weekend... made a baker's dozen of ordered bread (and some usuals). The good news... Wu-Wei Bread (formerly Zen Bread... salt-rising) was a measured success after 5 failed attempts... The whole process took incredibly long... the starter began Saturday at 2300 (11 pm)... didn't make the sponge until Sunday at 1400 (2 pm), and the dough didn't get mixed until 1700 (5 pm)... I finally put them in the oven at 2350 (11:50pm) and they finished this morning (Monday) at 0035. They aren't the most lofty loaves I have made, but they aren't bricks either. As I said before, I shall not quit (as my wife told me I wasn't allowed to quit... in fact, I think the quote was, "You keep trying until you get it right, because that is the greatest bread!").

The featured bread of December is Roasted Hazelnut & Turkish Fig Levain... I played with the score pattern and created a swallow-tailed bird in flight... no really! I received my newly ordered best-rated oven thermometer and have figured out the temperature offset in my oven (it is 20F cooler that the temp set. So I finally have accurate temps, and the crust development on these loaves is a chestnut colored wonderland! Quite a few wu-wei outcomes this weekend... truly lovely loaves of bread.

This bake I made the first loaf of bread for myself since starting Daobread. I like the breads in my baguette series (Baguette Boule and Fat Baguette (formerly Stout Baguette) but I was desiring nearly round, consistent shaped loaf so I could use toasted slices for veggie burgers, and egg sandwiches and... So I made more dough that a standard sized loaf, and I had to use a soft hand to shape the dough into a bâtard, and then cold retarded the loaf in the fridge to extend the proofing time (without over-proofing) until it filled the banneton with puffy wonderfulness. Then a gentle loading in the oven and after an hour-long bake, SUCCESS!

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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


◌ Pastas with tomato sauce

◌ Braised or grilled meats

◌ Sautéed seasoned vegetables

◌ Panini

◌ Mediterranean cuisines


◌ Variety of meats, soups and salads

◌ Cheese and fruit courses

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


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

◌ Smoked fish

◌ Reuben (or other sandwiches)


◌ Grilled and roasted meats

◌ Vegetables and fresh greens with flavorful dressings

◌ Tangy complement to hearty meals


◌ Toasted at breakfast

◌ Bread puddings

◌ French toast

Whole Grain

◌ Breakfast toast

◌ ...with egg dishes

◌ Sandwiches

◌ A hearty addition to any meal


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, 05 December 2016

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