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CARE OF BREAD AFTER BAKING.
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| Wednesday, May 6, 2009 |
As soon as the bread has
baked sufficiently, take it from the oven, remove
the loaves from the pans, and place them to cool
where the air may circulate freely around them.
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. Those who are not proficient in the making of bread, as well as those who have had very little
experience, will do well to have their bread judged by experts or to learn how to score it themselves. By
following this plan, they will be able to find out the good and bad points of their bread and then, by
ascertaining the causes of any poor qualities, will be in a position to make improvements. So that the
beginner may learn how to judge the qualities of her bread, she should study carefully the accompanying
score card and its explanation.
SCORE CARD
External Appearance:
Shape
5 %
Size
2 %
Crust:
Shade
2 %
Uniformity of Color
2 %
Character
2 %
Depth
2-8 %
Lightness
20 %
Internal Appearance:
Even distribution of gas 10 %
Moisture
5 %
Elasticity
5 %
Color
15 %
Flavor
30 %
Total
100 %
62. EXPLANATION OF SCORE CARD.
--A study of the score card will reveal that a certain
number of points are given to a loaf of bread for appearance, both external and internal, for lightness,
and for flavor. 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. |
posted by neptunus @ 10:28 PM
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