Crust: The bread crust is formed from surface dough during the cooking process. It is hardened and browned through the Maillard reaction using the sugars and amino acids and the intense heat at the bread surface. The nature of a bread's crust differs depending on the type of bread and the way it is baked. The crust of most breads is less soft, and more complexly and intensely flavored, than the rest, and judgments vary among individuals and cultures as to whether it is therefore the less palatable or the more flavorful part of a particular style of bread.

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. The last Wisconsin Daobread Weekly Bake et finis... This was one of my biggest bakes ever... 33 ordered loaves... took a lot of coordinating, and planning, and luckily the weather and the yeast were kind to me... no backups nor collisions for time in my little oven. This morning was a bit hectic, photographing, packaging, and 5 deliveries before work.

You will be happy to know, that there was continued success with Wu-Wei Bread (American salt-rising Bread (ASRB)) as I finally got the new starter incubation system working!

There is one extra today… Simple White Sandwich (sliced) first contacted, first reserved...

I would like to thank all of you who have supported and encouraged me in this little endeavor... exactly 5 years, 143 different types of bread; and, over 6000 items baked (and consumed by you). I would never have learned all I have without a participating and consuming public. Thanks again.

NOTE: There are no more scheduled bakes....

Consider following the Daobread Instagram account...

Bread Type	Ideal Meal Pairings
Cheese Breads	◌ Grilled vegetables and meats ◌ Soups and stews ◌ Heartier meals ◌ Hummus, dips or fruit and cheese plates
Focaccia	◌ Pastas with tomato sauce ◌ Braised or grilled meats ◌ Sautéed seasoned vegetables ◌ Panini ◌ Mediterranean cuisines
French	◌ Variety of meats, soups and salads ◌ Cheese and fruit courses ◌ Bruschetta with garden fresh tomatoes,extra virgin olive oil and basil leaves
Rye	◌ Flavorful meats: braised, roasted, smoked, or cured ◌ Smoked fish ◌ Reuben (or other sandwiches)
Sourdoughs	◌ Grilled and roasted meats ◌ Vegetables and fresh greens with flavorful dressings ◌ Tangy complement to hearty meals
Sweet/Fruit	◌ Toasted at breakfast ◌ Bread puddings ◌ French toast
Whole Grain	◌ Breakfast toast ◌ ...with egg dishes ◌ Sandwiches ◌ A hearty addition to any meal

“The skilled baker, working with his hands, doing the same work each day, takes his place with the artisans of history: the potters, coopers, carpenters, and smiths. His work may excel and reach toward perfection, but there is little, really, that is new for the bread baker to invent. ... The baker, each day, tries to perfect something that was worked out hundreds of years ago. Mastering the art of fermentation is the ultimate aspiration of the bread baker, and the secret of fermentation, though not scientifically enumerated until quite recently, have been understood for hundreds of generations. When it all goes just right (which it rarely does), and the day's breads have attained more than just good taste, but are, for that day memorable and charismatic, then the baker knows again why he sets his alarm for that challenging hour. And when all has not come out of the oven just as he had wished or expected, he gets another chance tomorrow—each day we have the opportunity to redeem the setbacks of yesterday.”
― Jeffrey Hamelman, Bread: A Baker's Book of Techniques and Recipes

Evaluating Bread: Learn how to judge good artisan breads from Jeffrey Hamelman, author of Bread: A Baker’s Book of Techniques and Recipes (one of a limited number of Certified Master Bakers in the United States, and past captain and coach of Baking Team USA).

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Monday, 03 July 2017