The Daohead Collective

News: Yay! The bread has risen! Sunday's bake was another improved baking event. Better coordination of the ferment and proofing times resulted in no overproofing and lovely lofty loaves.

New This Week: I once again sacrificed the dough of one Farmington Sourdough Rye to make Salzstangerl (German/Austrian Salt Sticks), this time I used less salt and added sesame and poppy seeds to the caraway and sea salt topping. I also made Farmington Sourdough with Whole Wheat this weekend. I also successfully baked 2 beautiful Panettone loaves in flowerpots... but to see those you have to come to the 2012 Edible Book Festival in Memorial Library on Tuesday afternoon

Note: Spring Break is over so it is back to late shift for me... so I will be in by 12:30-1:00pm.

▲ The 09 April Bake.... Such lovely, lofty loaves!

▲ Farmington Sourdough Rye Salzstangerl (Austrian/German Rye Salt Sticks) with (less) sea salt, caraway, poppy and sesame seeds.
Price: $1/each

▲ Farmington Sourdough 40% Rye w/Caraway
3 Full (1.5 lbs/870 grams) Loaves.
Price: $5/each

▲ French Pain Rustique (the French verision of ciabatta)
6 Full (1.1 lbs/484 grams) Loaves.
Price: $5/each

▲ French Country Bread: White Bread with Rye and Whole Wheat
6 Full (1.5 lbs/870 grams) Loaves.
Price: $5/each

▲ Farmington Sourdough with Whole Wheat
6 Full (1.5 lbs/870 grams) Loaves.
Price: $5/each (4 loaves)

▲100% Sourdough Bagels (12 Asiago Cheese, 6 Whole Wheat, 4 Plain, and 2 Sesame)(100 grams)
Price: $1/each (Whole Wheat, Plain, and Sesame); $1.50/each (Asiago Cheese)