How do you know if the bread is good?

Each of us likes a certain kind of bread: some “like grandma’s from the oven,” with big holes and rough, sour, crumbly crumb with a dense crispy crust, some – golden loaves with a thin crust and soft snow-white crumb.

Some like their bread to contain seeds and nuts, others like as much whole-grain flour as possible. Lovers of rye bread appreciate its complex flavor and dense crumb, while lovers of burger buns check for its softness and firmness.

But no matter what kind of bread you bake, there are common signs you know for sure: the bread is good!

1.The bread is well baked.

It has a ruddy, but not charred, crust of the shade typical of that type of bread, and a dense, slightly browned bottom. If you tap the bottom, the sound will be ringing, as if it were a drum rather than a cotton pad. And if you measure the temperature of the crumbs, the thermometer will show 94-97C.

2.Looking at the crumb.
When slicing FULLY cooled bread the crumb does not roll up into lumps as if the bread has not been cooked. But it does not crumble into crumbs!

3.Look at the crust.
The crust, even thick, is easy to bite and chew, does not give the impression of “rubber.

4.It doesn’t dry out.
Good bread remains tasty on the second or third day. It doesn’t dry out “to a stone,” it doesn’t break when sliced like breadcrumbs.

5.Ages nobly.
Quality bread ages nobly, and even after a week it is not covered with mold, and throwing it away is impossible. But it has to be stored properly!

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