As fresh bread does not cut easily, and as a well-cut slice
must be had for this purpose, special care must be taken to obtain the
slice. Therefore, sharpen a large knife and heat the blade slightly by
holding it near a flame; then cut a slice at least 1/2 inch thick from
the loaf before the blade has had time to cool. With such a slice cut,
the _character_ of the crust, by which is meant its toughness or its
tenderness, may be determined. A score of 2 is given if it is of
sufficient tenderness or is devoid of toughness. The _depth_ of the
crust, which depends on the amount of baking the loaf has had, receives
a score of 2 if it is perfect. A deep crust, which is the preferred
kind, is produced by long, slow baking; bread that is baked only a short
time has a thin crust, which is not so desirable and would not score
so high.
64. The _lightness_ of the bread can easily be scored when the bread is
cut. It is judged by the size of the holes, and if it is perfect it
receives a score of 20. If the bread is not light enough, the holes will
be small and the bread will feel solid and unelastic; if it is too
light, the holes will be large and coarse.
65. The internal appearance, which is scored next, includes several
characteristics. For the _even distribution of gas_, which is determined
by the uniformity of the holes, 10 points are given.
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