Who is Dara Reimers
Dara Reimers, owner and head baker, is a graduate of the inaugural class of the Notter School of Pastry Arts in Orlando, Florida. Dara began baking in1989 and The Bread Shack is her first bakery.
She participated in the Coupe du Monde de la Boulangerie (the World Cup or Olympics of Baking) in the Spring of 2008. The Coupe is an international baking competition that happens every four years at Europain, the world baking exposition, in Paris, France. The exhibition attracts more than 80,000 visitors. Dara was one of three bakers that represented the United States. She won a place on Team USA by winning the Bread Bakers Guild of America national title in Artistic Design. In this category competitors make an edible sculpture that fits within one cubic meter. The United States placed fourth.
About Our Breads
“Artisan” bread means hand-crafted bread employing time honored techniques of long and slow fermentation to bring out the full flavor and texture of simple ingredients – flour, water, salt and sometimes yeast. At The Bread Shack we use different starters and sponges known as pre-ferments to create a variety of breads with different textures to appeal to a wide range of bread lovers. What we refer to as “core” breads are those made from a starter we call levain, the starter Dara learned about and began baking with at Park Ave Bakery in Helena, Montana in 1989. Levain is a strain of sourdough made from just water and flour starter used to naturally-leaven bread using natural yeast instead of commercial yeast.
We refer to our sourdough as naturally-leavened to distinguish it from other more sour and tangy sourdough starters made from different bases like milk, cabbage and grapes which have a stronger flavor and regional associations. We use the levain starter as the proofing agent to rise the bread versus making a sour bread although some of our breads are more sour than others.
In addition to sourdough starters (2 types of levain starters – liquid and stiff, and sour rye), we use two other pre-ferments called biga or sponge (flour, about 60% water and some yeast), and poolish (equal parts flour and water with some yeast). Our biga, sponges, and poolish are non-sourdough style starters that create a notably different crust, crumb (the interior of the bread) and flavor than levain/naturally-leavend or sourdough based breads. We ‘feed’ the starters and mix pre-ferments a minimum of 12 hours before we mix the breads, all of our bread processes are devoted to the timing of ‘freshening’ the starters to the mixing, shaping and baking of the final loaves.
Why Choose Natural Leavened Bread
Natural leavening (without the addition of commercial yeast) makes flavorful and textured loaves that keep fresh longer. During the long fermentation required to produce a natural leaven or sourdough, the natural cultures “pre-digest” the grain, converting complex carbohydrates into simple sugars and breaking down proteins. This process creates a unique flavor and texture that is the hallmark of artisan breads.
Proper Storage of Artisan Bread.
Naturally leavened breads retain their moisture longer than yeasted breads, which can become dry and stale quite quickly. Furthermore, moisture retention is enhanced by the thicker crust,which acts as a natural protective cover. Once sliced, naturally leavened bread should be stored in a paper bag with the cut side facing down on the counter or on a woodencutting board. Equally successful is a breadbox, or a cotton/linen towel or bag. Bread will stale quicker in the refrigerator because of the drier air within. Avoid using plastic bags for storing naturally leavened bread (except when freezing). The plastic softens the crust and alters the texture of the bread.
