1 Stylist generally thinks that good bread should be symmetrical and full. But this measure has been watered down now. But in any case, a good bread must have a good accent, which is charming enough. What do you mean by plump? Please refer to the figure below. Of course, this is just one of the shapes. This shape is a round body and a sharp head.
The color should be brown. The source of brown is not burnt, but the sugar produced in the process of bread fermentation, which turns brown in caramelization at high temperature. Generally speaking, you can basically judge the sweetness of a loaf of bread by its color. The amount of sugar increases with the increase of fermentation time (this sentence is not accurate because the fermentation process is very complicated, but in the general baguette fermentation process, we can take this sentence as correct. Thank you for pointing to the wrong person. ), so the fermentation time can be judged indirectly from the color. The baguette with short fermentation time is too single and has no hierarchy. So when you look at commercial bread, it's all golden yellow or light yellow, so it's not good. The above pictures are all positive teaching materials, and a negative teaching material is attached below. No matter how well the photo is taken, it can't be saved: the shape is wrong, the color is too light, and it looks like bread made in a day.
3 The most interesting thing about 3earbaguette is probably the scratches on it. Only when the painting is good can you hear it. The standard of cutting does not apply to every kind of bread, which is generally reflected in European bread. Every baker's cutting can't be exactly the same. The shape of cutting is influenced by the strength and direction of the meeting, so cutting is a baker's signboard.
In European bags, cutting is essential. When the bread is fully expanded in the oven, a good incision should have a clear dividing line, not a simple line. Moreover, there is an organized connection between the incision and the body, just like the constantly cutting tissue. The grain of the incision is not clear enough, indicating that the bag did not expand with the incision when baking.