To determine these qualities best, allow the loaf to cool thoroughly
after baking. Then consider the various points, and decide how nearly
perfect the loaf is in respect to each one of them. Add the numbers that
are determined upon, and the result obtained will show how the
bread scores.
63. The _shape_ of the loaf, in order to be perfect and to score 5,
should be uniform and symmetrical. Any such shape as that shown in Fig.
15 would fall below perfect.
The _size_ of the loaf, for which a score of 2 is given, is determined
from the standpoint of thorough baking. The exact size that a loaf must
be is a rather difficult thing to state, because the sizes vary
considerably, but a loaf of an ungainly size should be guarded against,
for it would not score well. Bread made in pans of the size already
mentioned would score high with regard to size.
The _crust_, whose combined characteristics score 8, should be a golden
brown in color in order to receive the score of 2 for its _shade_. A
pale loaf or one baked too brown would not receive full credit. If the
required color extends uniformly over the entire loaf, the bottom and
the sides, as well as the top, 2 more is added to the score of the crust
for _uniformity of color_. After these points are scored, a slice of
bread should be cut from the loaf in order that the remaining points may
be scored.
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