{"id":776,"date":"2017-07-12T12:55:26","date_gmt":"2017-07-12T12:55:26","guid":{"rendered":"https:\/\/extension.umaine.edu\/grains-oilseeds\/?page_id=776"},"modified":"2017-07-12T13:03:42","modified_gmt":"2017-07-12T13:03:42","slug":"bake-testing","status":"publish","type":"page","link":"https:\/\/extension.umaine.edu\/grains-oilseeds\/topics\/winter-spring-wheat-variety-trials\/bake-testing\/","title":{"rendered":"Bake Testing"},"content":{"rendered":"

Artisan bakers from Maine and Vermont are evaluating wheat varieties from our trials in their own bakeries. In early January 2012, Jeffrey Hamelman (King Arthur Flour Company), Jim Amaral (Borealis Breads), Randy George (Red Hen Baking Company), and Alison Pray (Standard Baking Company) gathered at King Arthur headquarters in Norwich, Vermont to develop standard bake test methods and try a few varieties. Jerry, AC Morley, Redeemer, and Zorro were tested. Redeemer was a favorite for dough and baking properties. Redeemer also ranked highest in informal taste tests for taste and texture, although many liked Zorro and Jerry as well. More varieties will be tested in the coming months.<\/p>\n

\"Jeffrey
Jeffrey Hamelman, Randy George, and Jim Amaral (L to R) divide the dough.<\/figcaption><\/figure>\n
\"Shaping
Shaping the loaves.<\/figcaption><\/figure>\n
\"loaves
Back row L to R: Jerry and AC Morley grown in Maine, and Jerry grown in Vermont. Front row L to R: Zorro and Redeemer<\/figcaption><\/figure>\n
\"Loaves
Redeemer, left; Jerry, right<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"

Artisan bakers from Maine and Vermont are evaluating wheat varieties from our trials in their own bakeries. In early January 2012, Jeffrey Hamelman (King Arthur Flour Company), Jim Amaral (Borealis Breads), Randy George (Red Hen Baking Company), and Alison Pray (Standard Baking Company) gathered at King Arthur headquarters in Norwich, Vermont to develop standard bake […]<\/p>\n","protected":false},"author":3,"featured_media":0,"parent":763,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"templates\/page-withsidebar.php","meta":{"_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"class_list":["post-776","page","type-page","status-publish","hentry"],"yoast_head":"\nBake Testing - Cooperative Extension: Grains, Pulses & Oilseeds - University of Maine Cooperative Extension<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/extension.umaine.edu\/grains-oilseeds\/topics\/winter-spring-wheat-variety-trials\/bake-testing\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Bake Testing - Cooperative Extension: Grains, Pulses & Oilseeds - University of Maine Cooperative Extension\" \/>\n<meta property=\"og:description\" content=\"Artisan bakers from Maine and Vermont are evaluating wheat varieties from our trials in their own bakeries. 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