Bread Analysis

As part of the activities within this blog, I analyze the results of my work to learn and improve. All analysis will compare the bread created to the memory I have of that bread, or of a reference of that bread, i.e. the description in the recipe. For the analysis posts, this is what you should expect to find:


How consistent is the texture of crust with the expected for that bread?

How does the crust look? Is the bread a baguette and instead of a shinny bright caramel color, or did the baguette crust come out powdery and brown?

Was the correct wash used on it? Was the difference in wash on purpose and what was the result compared to the expected? Continuing on the baguette example, if you did everything the recipe suggested, the crust of the baguette should be exactly as I remember one (shinny bright caramel color). If I decided to use a honey glaze on top of it, does the crust look as a honey glaze should, and what is the impact on the taste?

Are there any inconsistencies between the texture of the crust, of is it homogenic? Are the slashes on top of the bread consistent?


Did the bread hold it’s shape? Does it look like it should? Or did a round loaf turn oblong?


Does the crumb resemble the standard for that bread?

Does it look too brittle or too wet? Does it have the consistency of a different bread than it should?


Does it taste as the standard bread for this type? Or does it taste slightly different? Is there enough salt or too much salt?

Final Word

This is where I will highlight where I potentially went wrong in the recipe if it is the case. I will also give an all rounder comment on the bread. This should also provide some guidance as to how, overall, the bread looks like compared to what the original recipe proposes. If it looks and tastes significantly different, maybe should be considered a different (and new) bread?