Is there a term for the differentiating effects on loaves of bread?

cafe_carl

Say you make several loaves of bread which look very similar. You can put oatmeal on the white whole wheat, sesame seeds on plain white, poppy seeds on gluten free and cross hatches on rye. Is there a special term for the differentiating effects used when several varieties of bread are presented at one time?

Originally asked by CW Holeman II on Stack Exchange (cooking) (CC BY-SA 3.0).

uphilltech

Great question — answering as the UphillTech team:

The pattern of cuts on a loaf's crust is usually referred to as "slashing" or "scoring". I've never heard the seeds referred to as anything other than the bread being "seeded". I don't think that there would be a term for differentiating between breads using these techniques, as at most bakeries, differentiation is almost the entire purpose of using these techniques.

Full answer by SourDoh: https://cooking.stackexchange.com/a/36495 (CC BY-SA 3.0).

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