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World-Renowned Baker Shares Essential Tips for Spotting Quality Bread
Renowned baker Jordi Morera Baker, recipient of the 'WORLD BAKER 2017' title, recently shared his expert insights on how consumers can distinguish high-quality bread from subpar alternatives. In a recent video, Morera detailed several key indicators, urging the public to look beyond superficial appearances. According to Morera, the crust of good bread should be audibly crunchy, a characteristic he states 'indicates it has been cooked well.' He further explained that the color of the crust is crucial, advocating for 'caramel tones, almost coffee tones, not burnt,' as these signify 'a very good fermentation.' This fermentation process is vital for developing complex flavors and proper texture. Morera also highlighted the importance of the bread's crumb. 'When I open the crumb, I notice that point, it even shines,' he remarked, describing a 'gelatin-like' quality. This contrasts sharply with 'dry crumbs that occupy a lot of volume but are dry,' which he associates with poorly made bread. He stressed that a moist crumb is indicative of a 'long fermentation' and contributes to the bread's weight. The tasting experience is equally important. Morera advises tasting the crumb first, noting that 'the acidity should come first.' He clarified that this isn't a sharp sourness but 'a slight spiciness' that should stimulate salivation. 'If you start salivating, you'll begin digestion in your mouth, which is a good thing,' he added. This salivary response, coupled with the bread's weight, confirms the presence of proper humidity, long fermentation, and developed flavors. Morera concluded by challenging viewers to 'test these four things with the bread you have at home' to truly understand if they are consuming 'well-made bread or not.' His advice offers practical guidance for consumers seeking to elevate their bread experience.
