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Doubloaves
"I'll have a Soy and Linseed Multigrain and Olive and Rosemary Sourdough Loaf, please." | |
I tend to buy exotic breads when I can, especially if they are low GI (glycaemic index). The trouble is that I end up with 4 loaves of exotic bread that are all half-eaten when Rhizopus stolonifer (Black bread mould) steps in.
When I was a kid most of the bread we ate was a similar shape, formed
by putting two balls of dough in an oblong tray and allowing the bread to expand into two mounds, like a B on its side.
At the Doubloaves Bakery all breads are like this, though different doughs have been used for each ball, resulting in breads that have two types in one loaf. Simply cut from either end, to enjoy two breads for the price of one.
Disclaimer: Set combinations apply. If you require a particular combination please email the bakesperson at your local Doubloaves Bakery, and pick up 4-6 hours later.
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Excellent, I may have Vegemite on one half and Marmite on the other, or apple. |
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How gauche! You could have at least tried some of this delicious kalamata tapenade. |
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My personal favorite has always been braided marble rye. Instead of kneading a ball of light rye with dark rye, each ball is split in two and rolled into a long strand. The four strands are then braided together, folded over, and set in the pan to rise before baking. |
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Form one dough into a file shape to make
the "hard" bread, and wrap it in the softer
dough. |
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Send to someone unfortunate enough to
be in prison. |
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Eat croissant in great satisfaction + |
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60 HRC bread? I think I've had something like that. It was marketed as being 'crusty' (as if that was a good thing), however it was a regrettable ordeal to eat. |
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