The Tests of Well-Made Bread

The English bread-book · Eliza Acton · 1857
Source
The English bread-book
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (0)
No ingredients extracted.
Instructions (2)
  1. Good bread will feel light in the hand when lifted in it, which will not be the case with that which has been imperfectly kneaded, as described under the head of “Proper fermentation of dough,” and which, whatever its appearance may be, will generally prove half-heavy at least.
  2. Good bread when cut will resemble a fine sponge of uniform texture, and be equally free from the spaces caused by large air-bubbles; and from the dark streaks which show either that it has been made with adulterated flour, or that it it has been inattentively prepared, or too heavily kneaded when it was made up for the oven.
Original Text
THE TESTS OF WELL-MADE BREAD. Good bread will feel light in the hand when lifted in it, which will not be the case with that which has been imperfectly kneaded, as described under the head of “Proper fermentation of dough,” and which, whatever its appearance may be, will generally prove half-heavy at least. Good bread when cut will resemble a fine sponge of uniform texture, and be equally free from the spaces caused by large air-bubbles; and from the dark streaks which show either that it has been made with adulterated flour, or that it it has been inattentively prepared, or too heavily kneaded when it was made up for the oven. The loaves
Notes
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