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. Beautiful weather outside this weekend! Made a trip on Saturday out to Hellenville to Jelli’s Farm to pick up my annual purchase of 50lbs. of Wolf River Apples so a few nights of peeling, slicing, drying is in my future (they are the apples I use in Pain Normand). Kitchen got a little warm (85°F) on Sunday... the September featured Garlic Asiago Campagne (and others) came out lovely.
This weekend, the learning/experimenting/tempting fate process continued with the pursuit of Zen Bread (salt-rising bread) after last week's failure, this week resulted in 6 BEAUTIFUL LOAVES! (YAY!) This past week I reread the Salt-Rising Bread and added the step of brushing the dough with melted butter before AND after baking… the book recommended using melted lard, but I thought the better would be a better additive.
This week I experimented with a new bread… Olive Levain: a French natural wild yeast bread with Niçoise and Kalamata Olives enhanced by the inclusion of garlic and red pepper flakes (it has a little bite to it!). I made 2 regular boules (1.5lbs) and 6 demi-boules (0.5 lbs) and a loaf that will be cut up for a taster. I tried a cold-retard that the formula recommended (to enhance flavor), but I wasn’t happy with the final bake outcome… should have baked them right after a direct proof. Live and learn...
I also took the light demand to focus on the ongoing pursuit of perfect loaves quest... so lovely Honey Whole Wheat Sandwich and Farmington Sourdough Bâtards are available and 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, 19 September 2016