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. Remembering where we have been, I am still celebrating the salt-rising bread news... the Wu-Wei Bread (American salt-rising Bread (ASRB)) was SUCCESSFUL! Once again (like last week) I made two starters: one with Quaker Oats Fine Cornmeal; and the other with Aunt Jemima Fine Cornmeal. The scientific process is NOT getting the outcomes (and neither am I). This week, Auntie Jemima came through (once again!) and the Pennsylvania dutch quaker stayed at home… a repeat of the results from last week... don't understand... but maybe we aren't supposed to and just go with the flow.
NOTE: I was remiss in mentioning on Thursday's Order message that there will be no Weekly Bake this coming weekend (Monday, 13 February)... my apologies for the omission. The next Weekly Bake will be on Monday, 20 February. (Please scroll down to see the calendar of bakes.)
Haven't done a bake like this in a LONG time... 14 Daobreaders ordered this week! Baked a total of 27 loaves on Sunday... glad I had the practice from years past, I spent most of Saturday night prepping all the ingredients, and getting starters made early (so the bake could start at 6:00 am)... last loaves came out of the oven at 8:30 pm last night. I baked a few extra loaves this weekend (that are available for purchase)…
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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, 06 February 2017