It’s not what we do every once in a while that shapes our lives, but what we do consistently. There is a proverb that says, “He who half breathes, half lives.” Baking is my breath, so I breathe it every day. Whatever your breath is, breathe it deeply and consistently so that you may live wholly.
Best of Both: A good compromise between white bread and brown bread.
Is it best to have “The best of both breads?”. If nobody knows this, it is the type of bread that has the contents of white bread and brown bread also.
‘Best of Both’ takes the goodness of wholemeal bread and disguises it in white bread. If you are one of those who hate the idea of wholemeal loaves, you may want to consider eating ‘best of both’ – healthy eating without noticing the difference! The typical psychological barrier of seeing wholemeal and refusing to eat it is avoided.
I actually don’t mind eating wholemeal bread, but it’s nice to have ‘Best of Both’ every now and again in the house to vary what I eat.
Here’s what I tried my hands on today…
A good bread should be judged by its volume, bloom, shape, colour, texture, sheen, moistness and flavour. In general, one should examine the external area and the internal (crumb) area of the bread.
Bread faults can occur as a result of a series of small faults interacting together. Some faults may be inter-related yet others are independent. Flour varies in grade, in gluten content and quality. Colour also varies and so does the maltose content. In my bakery, when examining the faults in a loaf of bread, the temperature and timings, methods of manipulation, addition of ingredients, errors in setting and timing of machinery (mixer and oven), are all taken into account.
Because of the complexity of bread production, many things can go wrong. To remedy common bread faults, check the following link for possible causes and correct your procedures.
Images via http://www.sbakels.co.za/breadfaults.htm