What the Judges will be looking for?
This category has two specific types of bread, traditional and sourdough.
The judges realise that the shape and texture of traditional bread will be dramatically different from the more rustic appearance and open texture of sourdough bread.
The two bread categories will be judged separately within the Bread Class.
The traditional bread should, generally, be yeast raised and the sourdough from a prepared culture and not a sourdough additive.
Although a chemically aerated loaf is not specifically the intended product, an outstanding product will not necessarily be excluded from this class.
There is no restriction to any bread type and can be either white, wholemeal, seed, have inclusions or a savoury product.
The loaf has no weight or shape restriction and can be tin, wire, tray or oven bottom baked. Judges may, at their discretion, weigh a baked product.
As flavour will be a major feature, the judges will attempt to differentiate between true fermented taste, which is of most importance, versus additives such as cheese or herbs. or other additions.
It is accepted that some additions play an important and major role in overall flavour and this is completely acceptable.
Savoury breads will however still be given due consideration if perfect fermentation is identified.
Scottish Baker of the Year began in 2012 by the trade association Scottish Bakers. It rewards top quality baked goods made in Scotland by hard working bakers every single day.
Any Scottish bakers can put forward up to 10 of their star products to be judged and their customers can vote for them in the Customer Choice Awards.