Mr. Bread Maiden’s mother, my mother-in-law, aka Slow Learner, has for the past few years submitted various homemade confections like bread and jam, as well as home-grown vegetables to be judged. However, until this year I’ve been in Williamsburg, or Texas, or Argentina, or just busy, or suffering from terrible morning sickness, all of which prevented me from entering my bread in the competition.
That all changed this year, when I finally decided enough was enough. I was going to get off the sidelines and participate.
I had to strategize.
Over the course of this blog, I’ve documented many different types of bread. But what was attractive and tasty enough to submit?
I decided that I would submit my tried-and-true breads: my sourdough,
The way it works is that each class (such as yeast bread, whole wheat bread, specialty bread, etc.) has a first and second prize winner, then the top winner of each category is in the running for a category-level prize, such as reserve champion and champion. Those champions are in the running for a department-level prize, the grand champion and grand reserve champion.
Here’s how I did.
What I really liked about the judging was that they left comments. I will definitely keep those in mind when I enter bread next year.
Sourdough: Nice presentation and texture, light, slightly undercooked?
Kugelhopf au Lard: Interesting Loaf. Done well- creative.
Honey Whole Wheat: Good appearance, aroma, flavor, liked honey-wheat flavor, good texture. Perhaps a little under-cooked (little doughy).
Wait a second.
Hold the phone.
Close-up on the sourdough.
Ah well. Maybe next year.