Part
Crust
You might say: outside of the bread
The outer layer of the loaf formed during baking.
- What it does
- Can be dry, crisp and brittle when fresh.
- Ask
- Is the crust colour deep enough, and is it crisp or soft as the style needs?
What to look for
- Colour from golden to deep brown
- Crackles as it cools on hearth loaves
Parts
- Maillard reaction: Reactions in which reducing sugars react with amino compounds, and caramelization reactions, brown the crust during baking.
- Crust colour: How brown the crust has baked, from pale gold to deep mahogany.
- Ear: The raised flap of crust along a score, where the cut opened and lifted in the oven.
Sources
- Yi Chen, Crust treatments to reduce bread staling, article introduction
Crust is the outer part of the bread formed during baking, which is comprised of a network of denatured gluten proteins and partially gelatinized starch granules
- Yi Chen, Crust treatments to reduce bread staling, article introduction
Fresh crust is described as dry, crispy and brittle with an audible fracture
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