From the assortment of bread in our stores simply dazzled. White, gray, dark, unleavened, with all sorts of additives... I would like to understand not only the taste of baking quality, but also on the quality of bread that we buy to his desk.
When buying bread, look. Despite the wealth of choice, quality bread to choose is simply not enough. We correct and helpful baking has its own specific characteristics, remember them and use when buying.
The correct form. In quality bread the right shape, smooth golden brown crust (in white) or rich brown (in the dark), on the surface there are no cracks, splits, tears.
Small shelf life. Any baked goods - perishable product. Useful bread may not have a long shelf life - these figures you see on the label. If you specify that the shelf life of more than three days - in the bread there really is dangerous food additives - preservatives, and possibly antibiotics (often added to sliced bread).
Elasticity. Lightly press the bread finger. Quickly regained form? Bread is good propechen, crumb quality.
Qualitative crumb. Inside, high-quality baked goods should be no gaps or voids. Gummy crumb which is compressed when cutting knife adheres to the - sign that the bread was got potato sticks or mold.
And be sure to find out recipe for a delicious bread that can be baked for 20 minutes!
