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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 (day after) MLK's (Observed) Birthday! There is GOOD salt-rising bread news... the Wu-Wei Bread (salt-rising) was SUCCESSFUL! (but not without curiosities in the process). I decided to use the extra day (Sunday) and made two starters: one with Quaker Oats Fine Cornmeal; and the other with Aunt Jemima Fine Cornmeal. The Aunt Jemima FAILED... but the Quaker Oats made the STINKIEST, most BUBBLY container of starter I have ever had... which led to the fastest, most productive, overflowing cauldron (and did I mention STINKY?) of sponge ever. Made the dough and put it in the bread pans to proof (which was to take 4 hours)... and it was past the top of the bread pans in 90 minutes!... (Caught me unaware because I hadn't preheated the oven). Now, when you bake salt-rising bread, you aren't suppose to expect much oven spring... but these loaves, something strange happened... it was almost like the dough liquified for part of the bake and foamed over the edges of the pan... oven was a mess, loaves came out okay (but never browned). So, good news, those of you that have been waiting patiently for your fix, I have some bread for you... and the possibility (?) of a steady supply... but, of course, we are NOT challenging the Cocky Gods!

It was nice having my oven back... other things baked came out well. Bread Bowls proofed and bake perfectly. The Fougasse à l'Ail Rôti (Roasted Garlic Fougasse) filled the kitchen with an amazing garlic scent. The decision to shift the Toasted Oat breads from bâtards to pan loaves proved a good decision for both the plain and the cinnamon & golden raisin.

Over-bakes that are available are: 3 Bread Bowls (individually wrapped); 1 Simple White Sandwich; 1 package of Knækbrød, and; 1 loaf of Wu-Wei.

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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.

January 2017



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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.

Tuesday, 17 January 2017

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