The Daohead Collective

New This Week: Demi-Boules and Loaves... Responding to people not wanting to consume so many carbs (even though my carbs are complex); and not being able to consume standard Daobread loaves in a week, I have made full-size (1.5 lb.) loaves and demi-boules and demi-loaves (0.5 lb.) which are petite, personal-sized loaves .

News: Last week's reinvestment was for a Super Peel which allowed smooth, accurate loading of dough into the oven... ergo, no more misshaped loaves. Also researched advanced bread baking techniques and discovered that scoring controls the final shape of the loaf: crossed scoring lines elevates the loaf (French Country Loaves); parallel lines make a longer loaf (Sourdough Rye); and long lines make a wide loaf (Pain Rustique).

Note: There will be no bake next Monday, 26 March.

▲ The 18-19 March Bake...Warmer temperatures meant the whole house was a proofing box. Good fermentations and proofs lead to great bake outcomes.

▲100% Sourdough Bagels (12 Toasted Sesame, 12 Asiago Cheese, & 6 Whole Wheat)
Price: $1/each (Toasted Sesame and Whole Wheat); $1.50/each (Asiago Cheese)

▲ Farmington Sourdough Rye w/Caraway
3 Full Loaves... Price: $5/each
4 Demi-Loaves... Price: $3/each

▲ French Country Bread: White Bread with Rye and Whole Wheat
3 Full Loaves... Price: $5/each
4 Demi-Loaves... Price: $3/each

▲ French Pain Rustique (the French verision of ciabatta)
Price: $5/each (6 loaves)