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. Happy Vernal Equinox! Yay! Spring! Good (but still befuddling) news on the salt-rising bread front... the Wu-Wei Bread (American salt-rising Bread (ASRB)) was a SUCCESS! Once again (like last bake) I made two starters: one with Bob's Red Mill Organic Cornmeal; and the other with Aunt Jemima Fine Cornmeal... this week both starters came through... it was just Auntie J. who was more robust... there seems to be no rhyme nor reason...
It was a beautiful mixing/baking outcome week. Continued experimenting with a new technique for brioche... this time using wild yeast leaven (sourdough) instead of commercial yeast. This time I used the non-sour culture I use for Wild White Sandwich, with better flavor profile outcomes than the last attempt. I have one cut up for tasting and one available... Brioche au Levain is the current name. Other lovely loaves available too... Wild White Sandwich among them. Thursday's bake of Arán Sóide (Irish Soda Bread) went without a hitch... new buttermilk culture left the one I was using in the dust.
Consider following the Daobread Instagram account... added about 18 new pics.
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, 20 March 2017