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
Would you make this bread again? yes/no
Other considerations: