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 (day after) MLK's (Observed) Birthday! There is GOOD salt-rising bread news... the Wu-Wei Bread (salt-rising) was SUCCESSFUL! (but not without curiosities in the process). I decided to use the extra day (Sunday) and made two starters: one with Quaker Oats Fine Cornmeal; and the other with Aunt Jemima Fine Cornmeal. The Aunt Jemima FAILED... but the Quaker Oats made the STINKIEST, most BUBBLY container of starter I have ever had... which led to the fastest, most productive, overflowing cauldron (and did I mention STINKY?) of sponge ever. Made the dough and put it in the bread pans to proof (which was to take 4 hours)... and it was past the top of the bread pans in 90 minutes!... (Caught me unaware because I hadn't preheated the oven). Now, when you bake salt-rising bread, you aren't suppose to expect much oven spring... but these loaves, something strange happened... it was almost like the dough liquified for part of the bake and foamed over the edges of the pan... oven was a mess, loaves came out okay (but never browned). So, good news, those of you that have been waiting patiently for your fix, I have some bread for you... and the possibility (?) of a steady supply... but, of course, we are NOT challenging the Cocky Gods!
It was nice having my oven back... other things baked came out well. Bread Bowls proofed and bake perfectly. The Fougasse à l'Ail Rôti (Roasted Garlic Fougasse) filled the kitchen with an amazing garlic scent. The decision to shift the Toasted Oat breads from bâtards to pan loaves proved a good decision for both the plain and the cinnamon & golden raisin.
Over-bakes that are available are: 3 Bread Bowls (individually wrapped); 1 Simple White Sandwich; 1 package of Knækbrød, and; 1 loaf of Wu-Wei.
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.
Tuesday, 17 January 2017