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03 Issues & Trends
Cereal Foods World, Vol. 63, No. 2
DOI: https://doi.org/10.1094/CFW-63-2-0074
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Scoring and Evaluation of Artisan Bread
Martin Philip1
King Arthur Flour, Norwich, VT, U.S.A.

1 Head Bread Baker, King Arthur Flour, and author of Breaking Bread: A Baker’s Journey Home in 75 Recipes. E-mail: martin.philip@kingarthurflour.com


The perfect baguette is hearth-baked and crisp, with a golden crust and toasty aroma. When sliced, crumbs cascade, foretelling the cracker crunch and moist interior of the bread. In a single bite, consumers enjoy the delicious finale of the breadmaking process, which begins long before customers reach for the bread basket and butter. Breadmaking, from grain in the field to milling, mixing, fermentation, shaping, scoring, and baking, is a long series of separate but interdependent activities. Each is necessary to create great bread. This article discusses the key roles of scoring and evaluation in producing high-quality artisan breads.

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