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! What a great bake! What a soul refilling bake! I felt that my breads were becoming the products of "some guy who just baked bread", instead of the products of a the seerious baker who strives for the perfect loaf (which I have been pursuing since before Daobread). Recent Daobread-focused/related events have made it hard and diverted me from my vision/passison... and I needed to remind myself that in a little over a year, Daobread and striving to bake the perfect loaf will be my full-time pursuit. This is time to improve my craft. I have been reading the writings of fellow passionate (obsessed) bakers about their striving and love of the craft, and it was inspirational, like reading the bible is for a believer.
I finally got the hydration and the gluten development correct on Pain au Levain Miche… the dough spread beautifully on the hearth, finally achieving the perfect shape… it was so large in diameter that it wouldn’t fit in the perforated bags I normally package bread in. When I pulled the sublimely beautiful Farmington Sourdough and the Whole Wheat Levain from the oven... and the crust crackled and sang, I knew I was back on track. The oven spring and the resulting bloom, and lovely grigne (french for ear/bloom on a loaf of bread) from a perfect score were… well, the zen of the oven was kind.
With the popularity of Honey Whole-Wheat Sandwich, I baked a new bread this weekend... Simple White Sandwich... it is a simple enriched (butter & milk) soft crumb white pan loaf with less sugar and yeast; this creates a slower, flavor-producing, rise.
The month of May is Daobread's 4th Anniversary Month and the Featured Breads of the Anniversary will once again be Fougasse (plain, Niçoise olives, and roasted garlic) and Pain Rustique (the first two types of bread I baked when I started this (ad)venture).
This was the last bake for April’s Featured Bread of the Month: Welsh Clay-Pot Bread… the flowerpots are packed away again...
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, 25 April 2016