Panera Bread Sourdough Story: Become a Bread Connoisseur - How to Evaluate Crust and Crumb: the rise of break | baker's lore our sourdough story | become a bread connoisseur | recipes
• Sight: •  Crust: the exterior of the bread •  Any loaf of bread should be evenly shaped – symmetrical. •  The loaf's crust should be even in thickness and color around the entire circumference of the loaf. •  Notice the bread's scores along the top of the loaf – the hallmark of Artisan Breads! - Technically, scores allow for gases and steam to escape from the breads without exploding the loaves. - The scores should open up, exposing gluten strands. - The scores will have a lighter appearance than the rest of the exterior crust. •  Crumb: the interior of the bread •  The crumb's cell structure, a network of gluten strands and air pockets, should be open and consistent from end to end. - The foundation of an open cell structure is in the mixing of the dough. An open cell structure is defined by mid-size to large holes throughout the crumb. •  The air pockets indicate proper handling of the dough throughout the process.There should be many bubbles in the crumb, a sign of slow, lengthy fermentation. •  The open cell structure allows for better flavor. • Sound: •  Wrap the bottom of a loaf of bread with your knuckles – it should sound low and soft from the heart of the loaf, indicating a thorough bake. •  Listen as you break open a loaf – you will hear a crackle of the crisp crust. • Smell: •  The nut-like fragrance of fresh flour and the slightly sour scent of the Artisan leaven combine to form a pleasant, mild aroma. - Flour and water have virtually no aroma before they are transformed into bread. It is the fermentation process that gives bread its unique taste and aroma. •  Break open a loaf and smell the crumb, as you would smell a fine wine before tasting it. You will be able to detect hints of the various spices and natural ingredients. •  Aroma announces the presence of great bread even before it reaches your table.
• Touch: •  The crust texture may be smooth or grainy, dense or crackling as you bite in. •  Touch the crumb of the bread – you will find it is light, springy and supple. It may be soft or firm and chewy with holes indicative of the open cell structure. • Taste: •  Taste the crumb of the bread first – savor the nutty, toasted-wheat flavors, the slight saltiness, starchy sweet notes and the acidic taste of the yeast. Our mild Artisan starter allows for the subtle flavors to come through. •  Taste the crust second.