What words and dimensions are used to describe bread and their
recipes? I realize describing bread is subjective, I'm only
looking for common words to describe bread. As for judging
crumb, my favorite two terms used by German Meister Bakers are
juicy (saftig) and woolly (wollig). The first, praise for tarter
breads such as sour rye; the second for toast bread and lunch
rolls. An unflattering term would be cotton (Baumwolle) for
flavorless and dry fluff. The Bread Baker's Apprentice has a
2-page long chart of different types of breads; in terms of
classifying (not "describing") them, they look at the following:
That's enough to classify the vast majority of breads out there.
As far as "describing" bread goes, that is entirely subjective
and culture-dependent. For anything more detailed, you really
need to go and read a book - there's far too much literature to
condense into a single Q&A thread. This is a very general
question, but I can see some use in it. If (for example) you
have a recipe that says "shape in