Artisan, or hearth, breads have some characteristics that make them unique. Here are some tips to evaluate these breads.
Aspect—Feel the weight, it should be appropriate for its size. Are the cuts on top open to allow expansion? Scoring will dictate the interior structure and visual appearance. The color should be golden, and darkly burnished is not always best.
Crumb Structure—Baguettes will have some marble-sized holes along with smaller holes. The cell walls will look translucent.
Flavor—This is a combination of the crust flavor and interior flavor. One should not overpower the other.
Balance—Sour flavor notes from fermentation should balance with malty notes. Browning from Maillard reactions should be balanced with interior flavors and added ingredients.
Texture—This varies by bread type and is the contrast of the crust and interior. It may be chewy, tender, tender, crispy, moist or dry.
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