One of the best ways to evaluate and compare the texture of bread is to use your copier machine! This was a great technique given to me by dear friend and food scientist Jenny Yee Collinson who lives in New Zealand.
This can be invaluable when you are trying different bread pans, or adjusting a recipe’s ingredients or technique because it gives exacting true to life dimensions.
It works best that you photo copy in black and white for comparing the texture of different slices, including writing your notes on the printed copy for future reference. I cut a 1/2 inch slice of the bread(s) and center them on the copier’s glass plate opposite to the hinged side. After gently closing the copier’s cover, I drape a light weight, dark colored towel over the copier’s cover and hanging down enough to keep any outside light from reflecting onto the copier’s glass plate.