Today's Case:
Killer Dave's Peace Bomb Baguette
Re: Peace Bomb Baguette
From: Marilyn
To: Phaedrus
Date: 12/5/2025, 3:38 PM
On 12/5/2025 2:51 PM, Marilyn wrote:
Dear Phaedrus,
Looking for recipe or a good copycat of Killer Dave's Peace Bomb baguette.
Was a really good bread but maybe only to loyal devotees since discontinued.
Was recently back in Oregon and went to the outlet store in Milwaukee, OR HQ.
Reminisced with cashier who knew the exact date production stopped.
Thank you for all your efforts. Discovered your website when looking for
Clinkerdaggers chocolate mousse recipe. Fond memories of the Anchorage location.
Thank you, Marilyn
Hi Marilyn,
I'm afraid that no one has created a copycat recipe for Killer Dave's Peace Bomb good seed sprouted wheat baguette as yet. There are copycat recipes for Killer Bob's (regular) bread, but none for the "peace bomb." Lately, when I have struck out on finding a requested recipe or copycat or even a "tastes-like" for a requested recipe, before giving up I have been consulting the AIs (Artificial Intelligences) online. When the AIs have also been unable to find a requested recipe, sometimes they will analyze the description of the food (bread, in this case) and using that and comments about the food that they can find on message boards, they will sometimes create a copycat themselves. I have no idea exactly how successful they have been, because I have not gotten any feedback from anyone who has actually tried these copycats.
Anyhow, the Google AI responded to my request for Killer Dave's Peace Bomb recipe with the below. It might be worth a try. The basic recipe comes from King Arthur Flour.
Phaed
While the specific, proprietary recipe for the "Peace Bomb" Sprouted Wheat Baguette from
Dave's Killer Bread is not publicly available, you can approximate this unique bread using
existing recipes for sprouted whole wheat baguettes that incorporate a variety of seeds.
The "Peace Bomb" is known for its sweet, seedy, sprouted wheat profile.
Here is a general approach and a potential recipe adaptation that combines elements from
reliable sprouted wheat and seeded bread recipes.
General Approach
Sprouted Flour: Use a quality sprouted whole wheat flour to replicate the unique flavor and
nutritional benefits.
Seed Blend: Dave's Killer Bread products often feature a mix of flax, sunflower, pumpkin, chia,
and sesame seeds. Incorporate a generous amount of these seeds.
Sweetness: A touch of honey or molasses will help mimic the slight sweetness characteristic
of their breads.
Baguette Method: Follow standard baguette shaping and baking techniques, including using
steam for a crisp crust.
Adapted Recipe: Sprouted Seed Baguettes
This recipe is adapted from a King Arthur Baking sprouted wheat formula and general seeded
bread methods.
Ingredients
For the Poolish (Sponge)
1 ¾ cups (240g) sprouted whole wheat flour
1 ¼ cups (300g) water
½ tsp instant yeast
For the Final Dough
2 ½ cups (320g) sprouted whole wheat flour
¾ tsp instant yeast
1 cup (240g) water (approximate, adjust as needed)
2 tsp salt
½ cup mixed seeds (sunflower, pumpkin, flax, chia, etc.)
1 Tbsp honey or molasses (optional, for sweetness)
Extra seeds for topping
Ice cubes or spray bottle for steam
Instructions
Prepare the Poolish: 12-14 hours before baking, combine the poolish ingredients in
a bowl and mix until smooth. Cover and let sit at cool room temperature (around 70°F).
Mix the Dough: In a large bowl, combine the final dough flour and yeast. Add the finished
poolish, water, salt, honey (if using), and mixed seeds. Mix until a sticky dough forms,
incorporating all ingredients.
Autolyse/Rest: Cover the dough and let it rest for 20-30 minutes to allow the flour to hydrate.
Knead: Knead the dough (by hand or mixer) until it is strong and flexible, about 10-15 minutes.
It will remain quite a soft dough.
Bulk Fermentation: Place the dough in an oiled bowl, cover, and let it rise for about 1.5 to
2 hours, performing one or two "stretch and folds" during this time.
Shape: Turn the dough onto a lightly floured surface. Divide it into 3 or 4 equal pieces.
Shape each piece into a baguette form and place them on a floured couche (linen cloth) or
parchment-lined baking sheet.
Final Proof: Cover the shaped baguettes and let them proof for 45-60 minutes, until they are
poofy and pass the poke test.
Bake: Preheat your oven to 450°F (230°C) with a baking stone or steel inside, and an empty
pan on a lower rack.
Score and Steam: Score diagonal slits in the top of each baguette with a sharp knife or
razor blade. Place the baguettes in the oven. Pour a cup of boiling water into the empty
pan or generously mist the oven interior with a spray bottle to create steam, then quickly
close the door.
Finish Baking: Bake for 22-25 minutes, or until the crust is golden brown and sounds hollow
when tapped.
Cool: Transfer the baguettes to a wire rack and cool completely before slicing.
