A
bread rack, or cake cooler, like the one on which the loaf rests in
Figs. 14, 15, and 16, is very satisfactory for this purpose, but if such
a device is not available, the loaves may be placed across the edges of
the empty pans so that nearly the entire surface is exposed. Whichever
plan is adopted, it should be remembered that the bread must be
carefully protected from dust and flies. Bread should never be permitted
to remain in the pans after it has been baked nor to cool on a flat
surface; neither should the loaves be wrapped while they are warm,
because the moisture will collect on the surface and the bread will not
keep so well.
After the loaves have become sufficiently cool, place them in the
receptacle in which they are to be kept. This should have been
previously washed and dried and then allowed to stand in the sunshine,
so as to be free from mold or any substance that will taint or otherwise
injure the bread. After the loaves have been put into it, keep it well
covered and allow no stale crumbs nor pieces of bread to collect. To
keep such a receptacle in good condition, it should be scalded and dried
every 2 or 3 days.
SCORING BREAD
61. OBJECT OF SCORING BREAD.--By the _scoring_ of bread is meant simply
the judging of its qualities. Persons who understand what good bread is
agree very closely on the qualities that should characterize it, and
they make these qualities a standard by which any kind of bread may be
scored, or judged.
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