What the Judges will be looking for?
This roll may vary depending on the region. Traditional central Scotland morning roll, softie, seeded or perhaps sourdough roll. The roll may be white, wholemeal, plain, seeded, bran, if applicable either flour dusted or finished with seed or grain.
Although no shape restrictions apply, the roll should be a good shape, fully baked, show little or no signs of collapse or settlement after baking.
The texture of the roll should be bright, light, have no large holes, soft not tight in texture yet have a resilient crumb and display an element of shortness.
The flavour of full and perfect fermentation will always be a major consideration.
The aim is to identify the baked product that excels in all aspects of commercially perfect fermentation.
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.