Artisan 面包的视觉特色

Look at the exterior, or crust of the bread. A loaf should be evenly shaped – symmetrical. Thickness and color of the crust should be even around the circumference of the loaf.
Notice the scores along the top of the loaf, a hallmark of artisan breads. Scores allow for gases and steam to escape from breads while baking. The scores should open up exposing gluten strands and have a lighter appearance than the rest of the exterior crust.
Look inside at the crumb of the loaf. The crumb’s cell structure (a network of gluten strands and air pockets) should be open and consistent from end to end. An open cell structure is defined by mid-sized to large holes throughout the crumb. The air pockets indicate proper handling of the dough throughout the process. There should be many bubbles in the crumb, a sign of slow, lengthy fermentation. The open cell structure allows for better flavor than the small-crumbed, mass-produced breads common today.

看看这个面包的形状和脆皮你就会知道它是那么的匀称。脆皮的颜色和厚度同样包围在面包的外面。
注意到面包顶部的刻痕了吗，这是artisan breads的特点。这些刻痕有助于在烘烤面包时里面的热气的散发。这些刻痕应该能露出面粉的麸质并比面包的其他地方显的颜色淡一些。

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