Callao advises to "look for fewer ingredients - that usually means better quality" in bread, hinting that simplicity often correlates with freshness and authenticity.
When checking sourdough, Callao suggests looking for a good crust, a crunchy 'ear' indicating careful baking, and a hollow sound when knocked on the bottom.
A bread with a sturdy, crisp outer layer often indicates high quality. For sourdough, the ear and hollow sound proof its light, airy crumb.
For croissants and laminated breads, Callao highlights the importance of flaky texture and delicate layers, which reflect the skill put into their preparation.
Collection
[
|
...
]