© 1999-2012The Daohead CollectiveLast Updated:16 April 2012
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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!
▲ The 16 April Bake.... More lovely, lofty loaves!
▲ Farmington Sourdough Rye Salzstangerl (Austrian/German Rye Salt Sticks) with (less) sea salt, caraway, poppy and sesame seeds.30 sticks availablePrice: $1/each
▲ French Rich Man's Petit Brioche à Tête10 available Price: $2.50/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)3 Full (1.1 lbs/484 grams) Loaves. Price: $5/each
▲ French Country Bread: White Bread with Rye and Whole Wheat6 Full (1.5 lbs/870 grams) Loaves (2 Boules and 4 Batards). Price: $5/each
▲ French FarmingtonPain au Levain with Whole Wheat4 Full (1.5 lbs/870 grams) Loaves. Price: $5/each
▲100% Sourdough Bagels (18 Asiago Cheese, 6 Toasted Sesame)(100 grams)Price: $1/each (Toasted Sesame); $1.50/each (Asiago Cheese)