This picture is of the perfect loaf, this loaf has good volume, good texture, nicely evened crumb, good crust colour and internal colour, and woild have a well developed soft crumb. The perfect loaf has had good oven spring (lift) and good gluten development.
This picture is of the Cake Flour Loaf, this loaf has poor volume, Pale in colour, is dense and harder than the perfect loaf, it has had a not so decent spring (lift), has poor stabilty and the taste is poorer. This loaf has a flat crumb and is not as soft as the perfect loaf. The reason this loaf isnt as in higher standards is that cake flour has a low percentage of protein.
This picture is of High Protein Flour Loaf, this loaf is more in volume and so is heavier than the perfect loaf, has had a greater oven spring (lift), its crust character is hard so therfore it is not as soft as the perfect loaf and is darker in colour. The internal structure of the loaf is the crumb is not as even as the perfect loaf and is not as light in colour to that of the perfect loaf. The reason why High protein flour loaf has had such a massive oven spring is because of the higher perecntage of protein within the flour.
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