Parameters to help you evaluate yourself the breads you make.

Parameters to help you evaluate yourself the breads you make.

Commercial bakers have customers to satisfy. Non-commercial bakers should first and
 foremost strive to please themselves. Evaluating your work allows you to set up
 guideposts to improve your performance.
 
 Here is a simple list of bread qualities I use for evaluating my own breads. Feel free to modify it the way that suits you best.

Crust

Thickness

thin/thick/ hard/ soft

Color

pale/toasted

 

Crumb

Aroma

good/ bad/ sweet/acid

Moistness

wet/ dry

Taste

good/ bad/ sweet/ sour/ acid

Aftertaste

yes/ no/ good/ bad

Texture

compact/ alveolated

 

Ease to cut it into slices once cold: yes/ no

 
General evaluation:  good/ bad

Other considerations:

Source: Fresh Loaf