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. Well, summer is definitely here and the kitchen got HOT during the bake yesterday... 90°F ... not as bad as last week. I controlled dough temperatures well yesterday, shuttling preferments, fermenting doughs and proofing doughs in and out of the air conditioned bedroom and was successful at maintaining the all-important 76°F! There weren't many orders, and after a few weeks of not selling "extras" I decided to give the market a rest... So I baked what was ordered, and the only extra I have left to sell is one lone package of Grissini con Parmigiano e Pepe Nero (Parmesan & Black Pepper)
The few things I baked yesterday benefitted greatly from my attention. The loaf of Honey Spelt was flawless, and 7-Grain Whole Wheat Levain were perfect bloom specimens. I finally got the hydration and gluten development correct as the Pain au Levain Miche spread and sprung and looks like all the French photos of "proper" miches. (You can view them all on Instagram a little later in the day.)
NOTE: 2 weekend hiatus from the Weekly Bake is now in effect... next Weekly Bake is Monday, 18 July which will begin the Focaccia months... some are already on the order form, with more to follow as produce makes itself available though the growing season.
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, 27 June 2016