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 April! The Featured Bread: Bara Gwenith Pot Clai Gymreig (Welsh Clay-Pot Bread), emerged from the flowerpots with no sticking... the smell from the savories included therein made the kitchen smell great. Had one "micro-mindless" moment (remember that Daobread's long-time tagline is "mindfully handcrafted") with the Brioche au Levain... the baking proceedure is to preheat to 500°F and after loading the oven, reduce the temp to 400°F. Well, I loaded the oven and went onto another task and realized I hadn't lowered the temp... I caught the error, after 18 minutes into the bake... no burning occurred, however, the result was that the unmeltable Belgian pearl sugar did, in fact, melt a wee bit but make a lovely syrupy crust on the top of the bread.
Good (but ongoing befuddling) news on the salt-rising bread front... the Wu-Wei Bread (American salt-rising Bread (ASRB)) was a SUCCESS-ish. 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... but this time it decided to meld the two starters. The rest of the process went fine... except it needed to proof the full 4 hours... at the end of the proof , the finger indentation test showed it was ready to be baked.... however, upon baking there was a side blowout... which is supposed to indicate they weren't fully proofed... so they are less than aesthetically perfect that normal... there still seems to be no rhyme nor reason...
Moving on in the learning process started last weekend, I had another go at Challah. On this bake, I followed the tutelage of a seasoned Jewish baker (on video) in prepping the dough and "plaiting" (British English for "braiding"). I made the ropes shorter and tapered and the resulting loaves came out lovely... the only thing was that they were MONSTERS! (nearly 2 lbs.) What I had failed to read was the author's explanation of formula output intent.... and the formula was intended to produce smaller loaves AND rolls... oh, well, there is always next week...
NOTE: Next week is the last bake before Easter weekend (which will not be a bake day).
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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, 10 April 2017