
"Love at first sight is easy to understand; its when two people have been looking at each other for a lifetime that it becomes a miracle. "
- Amy Bloom
Here, are the five qualities of bread that separate an amazing loaf from a mediocre one that every baker should know.
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Crust:
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.
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Big bubbles:
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.
Read:-Top 10 Unique Cake Flavours
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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.
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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.
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Grain Flavour:
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.
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