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. The last bake of June is completed... just one more Wisconsin Daobread bake left. For it being officially summer, this weekend was a lovely (in my book) escape from hot and humid weather. Got up to bake Sunday morning, and the kitchen was a breezy 58F... the proofer was glowing (heat lamp inside working hard to keep the starters 75F), and the new Salt-Rising Starter Incubator was in the corner out of the breeze, the starter containers warm and snug as a bacterium in a rug.
So the oven kept the kitchen a perfect temperature (with my help of opening and closing the windward side window)... all breads attempted came out wonderful... well, to be honest, I am calling the Farmington Sourdough a success in the Dali sense of the word... the dough was a wee bit wet, and I didn't flour the banneton as well as I thought I had, so flipping onto the peel was was anything but a flip (or smooth), and then the fight to flour the peel and loaf enough to get it to NOT stick was the things of Charley Chaplin shorts....
There was success with Wu-Wei Bread (American salt-rising Bread (ASRB)) as I finally got the new starter incubation system working! Since the kitchen was a bit cold for our sensitive loaves... it took a full 4 hours for them to proof. You can grab a loaf this week...
There are a extras today… first contacted, first reserved... check the website.
NOTE: only ONE Weekly Bakes left… 03 July! [See the calendar below.]
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, 26 June 2017