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 December! Happy first snowfall! Beautiful bake weekend... made a baker's dozen of ordered bread (and some usuals). The good news... Wu-Wei Bread (formerly Zen Bread... salt-rising) was a measured success after 5 failed attempts... The whole process took incredibly long... the starter began Saturday at 2300 (11 pm)... didn't make the sponge until Sunday at 1400 (2 pm), and the dough didn't get mixed until 1700 (5 pm)... I finally put them in the oven at 2350 (11:50pm) and they finished this morning (Monday) at 0035. They aren't the most lofty loaves I have made, but they aren't bricks either. As I said before, I shall not quit (as my wife told me I wasn't allowed to quit... in fact, I think the quote was, "You keep trying until you get it right, because that is the greatest bread!").
The featured bread of December is Roasted Hazelnut & Turkish Fig Levain... I played with the score pattern and created a swallow-tailed bird in flight... no really! I received my newly ordered best-rated oven thermometer and have figured out the temperature offset in my oven (it is 20F cooler that the temp set. So I finally have accurate temps, and the crust development on these loaves is a chestnut colored wonderland! Quite a few wu-wei outcomes this weekend... truly lovely loaves of bread.
This bake I made the first loaf of bread for myself since starting Daobread. I like the breads in my baguette series (Baguette Boule and Fat Baguette (formerly Stout Baguette) but I was desiring nearly round, consistent shaped loaf so I could use toasted slices for veggie burgers, and egg sandwiches and... So I made more dough that a standard sized loaf, and I had to use a soft hand to shape the dough into a bâtard, and then cold retarded the loaf in the fridge to extend the proofing time (without over-proofing) until it filled the banneton with puffy wonderfulness. Then a gentle loading in the oven and after an hour-long bake, SUCCESS!
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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, 05 December 2016