"A good decision is based on knowledge and not on numbers. "
Here, are the five qualities of bread that separate an amazing loaf from a mediocre one that every baker should know.
I have always believed that the caramelised crust taste and look better than the pale breads. I also like a strong contrast between a crisp crust and a tender crumb. Ideally, I always checkout a range of colours – Some dark n light spots. If you typically taste a complete caramelized crust it will have a burnt and overpowering taste. And if it’s pale, it’s going to taste totally bland.
Big bubbles are a sign of well baked bread. An overworked or under worked dough, sour starter, undone poolish will never give a perfect bread.
A glossy interior:
A super-glistening, super wet and shiny interior of a bread, doesn’t necessarily mean it’s undone. If with a press it feels moist to the touch, and bounces back it means that the starches are well hydrated and gelatinized.
A mildly sour taste:
A perfect bread is always the one which is baked as per a person’s preference. I always prefer a slight sour taste to my breads. The acids that let out the sourness gives it a nice French taste.
Freshly milled grains let out a complete different taste and softness. I believe that fresh milling plays and important role and directly affects the final product. Every wheat has a different flavour, and to be able to taste the same in the final product defines the quality of bread.