The Daohead Collective

Wu-wei erh wu-pu-wei. (Doing nothing but nothing left undone.)

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 News & Notes 

New This Week: After not having enough Salzstangerl (German/Austrian Salt Sticks), last week, I baked 30 to (hopefully) meet the demand this week. Also new this week I made Pain au Levain with Whole Wheat. Also made most varieties in a batard or a oblong loaf. It was another birthday for a member of the Sun Laundry posse, so I was requested to make Rich Man's Petit Brioche à Tête (the king of French enriched bread... the dough can NOT hold more butter) and there 10 remaining for you to experience!


 Monday, 16 April 

20120416-bake
▲ The 16 April Bake.... More lovely, lofty loaves!

20120416-saltstangerl
▲ Farmington Sourdough Rye Salzstangerl (Austrian/German Rye Salt Sticks) with (less) sea salt, caraway, poppy and sesame seeds.
30 sticks available
Price: $1/each

20120416-brioche
▲ French Rich Man's Petit Brioche à Tête
10 available
Price: $2.50/each

20120416-rye
▲ Farmington Sourdough 40% Rye w/Caraway
3 Full (1.5 lbs/870 grams) Loaves.
Price: $5/each

20120416-painrustique
▲ French Pain Rustique (the French verision of ciabatta)
3 Full (1.1 lbs/484 grams) Loaves.
Price: $5/each

20120416-country
▲ French Country Bread: White Bread with Rye and Whole Wheat
6 Full (1.5 lbs/870 grams) Loaves (2 Boules and 4 Batards).
Price: $5/each

20120416-painaulevain
▲ French FarmingtonPain au Levain with Whole Wheat
4 Full (1.5 lbs/870 grams) Loaves.
Price: $5/each

20120416-bagels
▲100% Sourdough Bagels (18 Asiago Cheese, 6 Toasted Sesame)(100 grams)
Price: $1/each (Toasted Sesame); $1.50/each (Asiago Cheese)