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.
63. The shape of the loaf, in order to be perfect and to score 5, should be uniform and symmetrical. Any such shape as that shown in Fig. 15 would fall below perfect.
The size of the loaf, for which a score of 2 is given, is determined from the standpoint of thorough baking. The exact size that a loaf must be is a rather difficult thing to state, because the sizes vary considerably, but a loaf of an ungainly size should be guarded against, for it would not score well. Bread made in pans of the size already mentioned would score high with regard to size.
The crust, whose combined characteristics score 8, should be a golden brown in color in order to receive the score of 2 for its shade. A pale loaf or one baked too brown would not receive full credit. If the required color extends uniformly over the entire loaf, the bottom and the sides, as well as the top, 2 more is added to the score of the crust for uniformity of color. After these points are scored, a slice of bread should be cut from the loaf in order that the remaining points may be scored. As fresh bread does not cut easily, and as a well-cut slice must be had for this purpose, special care must be taken to obtain the slice. Therefore, sharpen a large knife and heat the blade slightly by holding it near a flame; then cut a slice at least 1/2 inch thick from the loaf before the blade has had time to cool. With such a slice cut, the character of the crust, by which is meant its toughness or its tenderness, may be determined. A score of 2 is given if it is of sufficient tenderness or is devoid of toughness. The depth of the crust, which depends on the amount of baking the loaf has had, receives a score of 2 if it is perfect. A deep crust, which is the preferred kind, is produced by long, slow baking; bread that is baked only a short time has a thin crust, which is not so desirable and would not score so high.