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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 Cranky Co-Workers Day!

My evolving philosophy of bread baking: Bread baking is a 3-legged stool... Science (Chemistry), Creativity (Art), and Wu Wei ("The bread is in the oven."). This Weekly Bake wasn't as balanced as the past few have been... but I have to accept the wu wei of the bake... the heat and moisture of the oven didn't universally nurture the loaves into the stunning edible sculptures I have been enjoying... and remembering Jeffery Hamelman's wise observance, ”... And when all has not come out of the oven just as we had wished or expected, we get another chance tomorrow—each day we have the opportunity to redeem the setbacks of yesterday.”

New Bread of the Week: Whole Wheat
Complet Country Loaf...
a natural leavened, crusty loaf with a blend of white and whole grain flours that creates a final light whole wheat dough with a crispy crust and an airy but moist, dense crumb. This is a hearty, simple bread with a long fermentation... and equally long proofing...which develops the intense flavor and smell inherent (don't oxidize (kill) the carotenoids!) in the wheat.

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.

October

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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 & Daobread.com 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

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-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, 27 October 2014

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web-nbotw 20141027-wwccl-batard2 20141027-wwccl-boule2

Natural leavened, crusty boules or bâtards with a blend of white and whole grain flours that creates a final light whole wheat dough with a crispy crust and an airy but moist, dense crumb. This is a hearty, simple bread with a long fermentation... and equally long proofing...which develops the intense flavor and smell inherent (don't oxidize (kill) the carotenoids!) in the wheat.

Ingredients: bread flour, stoneground whole-wheat flour, spring water, fine sea salt, and sourdough culture.

web-soldout-batard2 Available: 4 Batards (1.5 lbs/770 g)
Price: $6/each

Available: 2 Boules (1.5 lbs/770 g)
Price: $6/each