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
Bagels have always been fascinating to me, and I have often wondered if I would ever be able to bake some. Well, I remembered I had a Bread Bible gathering dust on my kitchen shelf today, and I decided I would give bagels a shot. I thought I’d play around with the recipe with my youngest daughter (12yo), who is also my baking assistant – I see a lot of myself in her! I was also lucky enough to get the help of my husband with the preparation; my other daughters, however, decided to play the role of tasters – as usual.
I have attached a few pictures taken by my 17yo daughter in this blogpost.
Bagels on tray.
Most faithful Kenwood mixer!
Ground Weetabix for base.
My husband helped with grinding the Weetabix.
Getting a Weet- base!
Quaker Oats topping.
The flour I used for the bagels.
Chocolate bits for toppings!
In the oven!
Hmmm! These tasted the loveliest, as reviewed by my 18yo daughter!