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Judging the quality of bread

The success of a loaf of bread is usually judged on its

• Volume
• Aroma
• Texture
• Appearance
• Colour
• Keeping qualities

Laucke Premixes are always judged to be superior because they are capable of reliably providing attractive, golden brown crusty loaves of excellent volume and symmetry.

The aroma and flavour of any fresh bread is appealing, and these characteristics are enhanced because preservatives, fats and high levels of yeast do not mask the natural flavours of fresh bread. Sliced, the crumb of the loaf will appear even in texture, bright in colour, and will stay softer, longer.

If any of the above characteristics are compromised, then the actual observable variation in that characteristic will give a good indication as to the cause of the problem.

Please refer to the points below, and to the table on the next page.

Judging the exterior of the Loaf
Volume: Our Premixes, processed correctly with the appropriate amount of water and yeast, will reliably provide a bold, attractive loaf. Loaf volume is always the first attribute to suffer as a result of inappropriate process (bread machine characteristic or cycle setting), or use of incorrect Recipe. Observation of the other attributes will help indicate a solution to lack of volume.

Appearance: The crusts of all of good breads of this type should display evidence of proper “shred“. This “shred“ describes the character of the surface of the loaf, where continued rapid internal expansion of the loaf during the first stages of baking have resulted in a tearing effect to the forming crust. This “shred“ or crust tear is, almost always, most pronounced along one of the long sides of the top of the loaf, and the opposite side acts as a 'hinge' to the movement of the already set top crust.

The character of this shred indicates much about what has affected the ultimate quality of the loaf. Excellent bread will display a smooth top crust with a shred that is several centimetres high. This shred should display a relatively smooth gradual transition from the side crust through to the top crust.

An excessively rough shred, with jagged tears, fissures or lumps indicates a dough with too much relative activity and too little flexibility. This is usually caused by factors such as: too little water, insufficient kneading, too much yeast, and inadequate rising.

Evidence of “stretch marks“ and tearing of the top crust indicates a definite lack of dough flexibility. A top crust should always be smooth.

Aroma: Any “off“ odours indicate a problem with fermentation or other microflora, bacteria or mites. The bread should not be consumed. Premix or Bread storage containers should be inspected for mould or other contamination.

Yeast may also be at fault. If another batch of yeast does not cure the problem, consider that the actual Premix may have become contaminated.

Crust colour: The Bakers adage of “Time bakes, Temperature colours“ also applies to home baking.

An appropriate amount of crust colouration is not only considered attractive, but is necessary for effective flavour development. Bread machines and their settings may be altered.

Judging the Interior of the Loaf
Texture: The crumb should be bright in colour, soft, silky and resilient to the touch, and even in texture.

A dull, dense crumb colour occurs because the crumb structure absorbs more light, indicating the dough was not properly developed to its maximum potential to trap gas and provide the structure of the loaf.

Similarly, a harsh, crumbly or rubbery crumb, with an especially dense or uneven texture, indicates a poor quality dough, either as a result of inappropriate ingredients or inadequate gluten development.

Keeping qualities: Well-made bread will remain fresh for several days. Bread staling within hours of baking indicates that the dough has not been properly prepared.