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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. daobread-boulesBoule 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-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.
daobread-bagelsBagel (also spelled beigel) is a bread product originally created in Kraków, Poland, and is traditionally shaped by hand into the form of a ring from yeasted wheat dough, roughly hand-sized, which is first boiled for a short time in water and then baked. The result is a dense, chewy, doughy interior with a browned and sometimes crisp exterior. daobread-croutonsCrouton is a piece of sautéed or rebaked bread, often cubed and seasoned, that is used to add texture and flavor to salads, as an accompaniment to soups, or eaten as a snack food. The word crouton is derived from the French croûton, itself derived from croûte, meaning "crust".

20130501-read-breadGood Morning. Happy National Lemon Cupcake Day!

So (this being the last bake of the year)… I decided to go out BIG! I decided to go out WOW! I decided to make a loaf that will transport you to a state of mouth-gaping awe… ingredients are pricey and the loaf is labor intensive… but, HEY!, it is the holidays! I originally intended for the New Bread of the Week to be Garlic Jack Campagne Boule but it turns out that Dry (Aged) Monterey Jack cheese is produced in Sonomoa, CA, and is not cheap (notice the price!) nor easily attainable in Wisconsin... Fromination said they "carried cheeses from all over the world" but had never heard Dry Monterey Jack cheese! Whole Foods said they could get it, but it would take 2 weeks... so I was forced to use the next recommended cheese... Asiago (and I used a local Wisconsin Asiago).

New Bread of the Week: Garlic Asiago Campagne Batard... A natural leavened, crusty, chewy, white boules that have a long, slow flavor-producing ferment and proof that creates a good clean flavor. The boule is forming a dough purse around a center of pureed garlic AND shredded, Asiago cheese… the top of boule is slit and a small head of garlic is inserted (which becomes roasted)… and then cilantro leaves are baked into the crust.

If you would like to preorder for future Weekly Bakes, 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 2015

The Weekly Bake NO Weekly BakeSpecial BakeOrder DeadlineHoliday
  • 2014
  • 2013
    • 16 December: 5-Grain White Wheat (Rye) Sourdough
    • 09 December: Honey Whole Wheat Sandwich Loaf
    • 18 November: Simits
    • 11 November: Mørke Rugbrødd
    • 28 October: Græskarbrødd
    • 21 October: Hverdags-Hvedebrødd
    • 14 October: Pain Normand (Returns)
    • 07 October: Boule Poilâned
    • 23 September: Harvest Bread
    • 16 September: Kürbiskernweckerl & Focaccia con Melanzane e Zucchine
    • 09 September: "Real" Danish Sourdough 100% Rye
    • 03 September: Focaccia con Erbe Pomodori Roma
    • 26 August: Knäckebröd
    • 12 August: Grano Intero Noce Focaccia & Grissini con Pomodori Secchi
    • 05 August: Dansk Rugbrød & Focaccia con l'Uva
    • 29 July: Focaccia con Pomodori Secchi & Grissini con Rosmarino e Salvia
    • 22 July: Focaccia con Spinaci e Aglio & Parmigiano e Pepe Nero Grissini
    • 15 July: Focaccia alle Olive & Grissini Papavera & Salted Oat Crackers
    • 24 June: Focaccia con Pomodorini & Grissini Integrali
    • 17 June: Focaccia di Peperone & Seedy Crisps (Crackers)
    • 10 June: Focaccia di Cipolle & Lavash Crackers
    • 03 June: Focaccia Genovese & Rosemary Crackers
    • 28 May: Black Pumpernickel Rye
    • 20 May: Levain Crackers with Sea Salt
    • 06 May: Leinsamenbrot (Farmington Sourdough Flaxseed 60% Rye)
    • 29 Apr: Unsuccessful New Bread of the Week
    • 22 Apr: Toast Bread (English-Style Pullman) & Pain au Levain with French & Rye Sourdoughs
    • 15 Apr: Farmington Sourdough 66% Rye
    • 08 Apr: Roasted Garlic Levain
    • 01 Apr: Quarkbrot
    • 18 Mar: 7-Grain Whole Wheat Levain
    • 11 Mar: Bialystoker Kuchen (Bialy) & Deli Rye
    • 04 Mar: Cracked Wheat
    • 25 Feb: Sonnenblumenbrot
    • 18 Feb: Grissini, Feast of Fornicalia Bake
    • 04 Feb: Honey Spelt Bread
    • 28 Jan: Brown Rice Bread
    • 22 Jan: Volkornbrot
    • 14 Jan: Pain de Mie (Bread of Crumb)
    • 07 Jan: German Farmer's Bread, Whey Bread
    • 01 Jan: Happy New Year!, Pain de Mie pans, Hamelman's Bread
  • 2012
    • 21 Dec: Happy Winter Solstice!
    • 17 Dec: Whole-Wheat with Pecans & Golden Raisins
    • 10 Dec: Oatmeal with Cinnamon & Raisin
    • 22 Oct: Cranberry & Walnut Levain
    • 15 Oct: Pain Normand
    • 08 Oct: Orders-Only Bake
    • 24 Sep: Sourdough Seed Bread
    • 17 Sep: Whole-Wheat Multigrain
    • 10 Sep: Cheese Levain
    • 04 Sep: Potato Bread with Roasted Onions
    • 19 Aug: Ciabatta
    • 12 Aug: Wholegrain Semolina Bread, Brazier, Solo Sprayer
    • 05 Aug: Semolina Bread, Site Redesign, Illustrated Glossary of Bread
    • 15 Jul: Bagel Enlightenment!, Fougasse, Visual Dictionary of Bread
    • 08 Jul: Return of Pain Rustique, Bagel Chips, Croutons, & Bread Crumbs
    • 01 Jul: Five-Grain Levain (Sourdough), Bagel Experiment Continues...
    • 24 Jun: Bagel Experiment Begins
    • 17 Jun: Roasted Potato Bread
    • 10 Jun: Acquisition: The Beast (Kepler)
    • 28 May: New Location, New Baker's Table
    • 14 May: Oatmeal Improved, Fougasse (redux)
    • 07 May: Oatmeal Bread & Fougasse w/Olives
    • 23 Apr: Roasted Garlic Fougasse & begins
    • 16 Apr: Pain au Levain with Whole Wheat & Petit Brioche à Tête
    • 09 Apr: Farmington Sourdough with Whole Wheat & Saltzstangerl
    • 02 Apr: Farmington Sourdough with Increased Whole Grain & Salzstangerl
    • 19 Mar: Demi-Boules and Demi-Loaves
    • 12 Mar: Farmington Sourdough White
    • 05 Mar: Toasted Sesame & Whole Wheat Sourdough Bagels
    • 27 Feb: Honey Whole Wheat Sourdough
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-scale 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, 15 December 2014

web-nbotw 20141215-garlic-asiago

A natural leavened, crusty, chewy, white boules that have a long, slow flavor-producing ferment and proof that creates a good clean flavor. The boule is forming a dough purse around a center of pureed garlic AND shredded, Asiago cheese… the top of boule is slit and a small head of garlic is inserted (which becomes roasted)… and then cilantro leaves are baked into the crust.

Ingredients: bread flour, spring water, fine sea salt, pureed garlic, extra virgin olive oil, garlic cloves, asiago cheese, cilantro leaves, and natural levain.

web-soldout-boule Available: 9 Boules (1.5 lbs/770 g)
Price: $8/each