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

Crumb

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

 
General evaluation:  good/ bad

Would you make this bread again? yes/no

Other considerations: