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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! What a great bake! What a soul refilling bake! I felt that my breads were becoming the products of "some guy who just baked bread", instead of the products of a the seerious baker who strives for the perfect loaf (which I have been pursuing since before Daobread). Recent Daobread-focused/related events have made it hard and diverted me from my vision/passison... and I needed to remind myself that in a little over a year, Daobread and striving to bake the perfect loaf will be my full-time pursuit. This is time to improve my craft. I have been reading the writings of fellow passionate (obsessed) bakers about their striving and love of the craft, and it was inspirational, like reading the bible is for a believer.

I finally got the hydration and the gluten development correct on Pain au Levain Miche… the dough spread beautifully on the hearth, finally achieving the perfect shape… it was so large in diameter that it wouldn’t fit in the perforated bags I normally package bread in. When I pulled the sublimely beautiful Farmington Sourdough and the Whole Wheat Levain from the oven... and the crust crackled and sang, I knew I was back on track. The oven spring and the resulting bloom, and lovely grigne (french for ear/bloom on a loaf of bread) from a perfect score were… well, the zen of the oven was kind.

With the popularity of Honey Whole-Wheat Sandwich, I baked a new bread this weekend... Simple White Sandwich... it is a simple enriched (butter & milk) soft crumb white pan loaf with less sugar and yeast; this creates a slower, flavor-producing, rise.

The month of May is Daobread's 4th Anniversary Month and the Featured Breads of the Anniversary will once again be Fougasse (plain, Niçoise olives, and roasted garlic) and Pain Rustique (the first two types of bread I baked when I started this (ad)venture).

This was the last bake for April’s Featured Bread of the Month: Welsh Clay-Pot Bread… the flowerpots are packed away again...

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, 25 April 2016

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