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 beautiful bake day... a taste of autumn... my next favorite season! The weather was perfect and the kitchen temp was a dream for the yeast and fermentation, and proofing times were smack on the prediction. It was also an tough lesson bake this week. After reading the only book published on salt-rising bread, as predicted it is one of the most difficult breads to master and I was, in fact, unsuccessful in completing the Salt-Rising Bread challenge. Starter went fine, the trouble happened with the sponge... it never got to the frothy bubbly mess it was supposed to, so therefore the loaves didn't rise... and let's not talk about the bake.
I baked a few extras this week... made Focaccia con Pomodori (thin cross-sections of roma tomato with oregano and basil), Focaccia con Patate (thin slices of potato, brushed with olive oil and layered with fresh rosemary), Focaccia con Pomodori. There are also some classic breads Pain Normand, Baguette Boule, and Wild Rolled Oat... all of these are offered for sale, so please check what is available and let me know if you're interested.
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, 22 August 2016