Crumb: The soft inner portion of bread also referring to the pattern of holes inside. This is not to be confused with small bits of bread that often fall off, called crumbs.
Scoring: (also called slashing or docking) Bread is scored just before the bread is placed in the oven. This allows bread to properly expand in the oven without tearing the skin or crust and also allows moisture to escape from the loaf. It also releases some of the gas, mainly carbon dioxide, trapped inside the dough. Proper scoring also allows the baker to control exactly where the loaf will open or bloom. This significantly improves the appearance of baked breads. Scoring, finally, creates varieties in forms and appearance.
Good Morning. Lovely bake weekend... weather was great, first time I have left the house on a bake sunday, in 4.5 years... the heating bulb for my fermentation station broke, and a new one was necessary since the kitchen was not yeast friendly temperature. First the "Monday disappointment"... Wu-Wei Bread (formerly Zen Bread.. salt-rising) was a bust again this weekend... the starter was robust, the sponge was a bubbly cauldron of fermenty goodness, but the loaves didn't rise much in the proofing stage... sprung some in oven but were pretty dense and squattish in the end... I am going to repurpose them as croutons (as recommended in the salt-rising book) so that is something to look forward to out of the cloud of disappointment.
Made Filone con Olive Verdi Siciliane (formerly known as Stecca con Olive) and Filone con Formaggio Piccante (formerly known as Stecca con Formaggio) as they proved to be popular last week. Did some tweaking to the formula and the assembly; added some flaked red pepper to the dough and after forming the loaf, I then pressed a line of cubed asiago cheese into the dough and pinched the dough over the top of the cheese... so during the bake, the oven spring burst the pinch creating a "trough of molten bubbly cheese" (which stayed contained)... I think you may really like this one.
The fantastic part of the bake greatly outweighed the disappointing part. Got a new oven thermometer and realized my oven was running a little cooler than the temperature set... so compensating for that deficit, meant much better bakes... Pain au Levain Miche came out lovely; the Farmington Sourdough and the Pain de Campagne Naturel oven sprang much better than in the past few weeks. The Kürbiskernweckerl came out exceptional, and the Honey Whole Wheat Sandwich came out their usual lofty loaves.
Consider following the Daobread Instagram account...
If you would like to preorder for the next Weekly Bake, please use the order form. Check the calendar below to see when The Weekly Bakes are scheduled.
To order bread available on this page, please send an email.
|The Weekly Bake||NO Weekly Bake||Special Bake||Order Deadline||Holiday|
|Bread Type||Ideal Meal Pairings|
◌ Grilled vegetables and meats
◌ Soups and stews
◌ Heartier meals
◌ Hummus, dips or fruit and cheese plates
◌ Pastas with tomato sauce
◌ Braised or grilled meats
◌ Sautéed seasoned vegetables
◌ Mediterranean cuisines
◌ Variety of meats, soups and salads
◌ Cheese and fruit courses
◌ Bruschetta with garden fresh tomatoes,extra virgin olive oil and basil leaves
◌ Flavorful meats: braised, roasted, smoked, or cured
◌ Smoked fish
◌ Reuben (or other sandwiches)
◌ Grilled and roasted meats
◌ Vegetables and fresh greens with flavorful dressings
◌ Tangy complement to hearty meals
◌ Toasted at breakfast
◌ Bread puddings
◌ French toast
◌ Breakfast toast
◌ ...with egg dishes
◌ A hearty addition to any meal
― Jeffrey Hamelman, Bread: A Baker's Book of Techniques and Recipes
Daobread is a small-batch bakery. Sunday is bake day. Monday morning, pictures and descriptions of The Bake are posted here; and an email/tweet is sent to the customer list letting them know what is available. Ordered bread is delivered on Monday afternoon.
Monday, 24 October 2016