I think maybe 7 classes would be maximum.

Hi mike et al,

my reply was hasty as I had to go out

for purposes of what I am looking at I think I have to start with what
you referred to as 'categories' and what dog shows apparently refer to
as 'groups' for instance Crufts UK has "seven Groups: Toys, Gundogs,
Utility, Hounds, Working, Pastoral, and Terriers".

I am not at all sure dividing up these groups/categories by
nationality is at all a good idea. In London we have every corner shop
selling Milton-Keynes process croissant, pain au choclat and baguettes
(par-baked in France), a leading supermarket chain, Sainsburys,
selling all sorts of out of packet things under La Brea brand but very
little that one could honourably identify as English style. Of course
there are out of London regional traditional baked goods, mostly for
the 'tea' meal, such as breadcakes and teacakes from Yorkshire but
they are unheard of in London, also honourable griddle baking
tradition for the UK as a whole such as Scotch pancakes and crumpets
but again local London bakers don't produce these let alone amateurs -
though they are available in supermarkets. I am not sure there are any
truly Italian bakers in London, though many imitations, particularly
ciabatta, and only 2 German bakers (with very few imitators other than
imported pumpernickel in supermarkets). On the other hand in my
particular area of London there are quite a few Portuguese bakers
whose typical signature product is the sweet baked custard tart in a
crunchy leafed pastry shell and many West Indian bakers. West Indian
bread bakery is basically a variation on soda bread, with even white
bread sweetened, to me totally unappealing. The West Indies baked
product that is most universally recognised and eaten is the Jamaican
patty which is similar shape to Cornish pasty in design but contents
are heavily spiced and chillied with a shell that is a layered/leaf
pastry with turmeric added - normally a selection of lamb, chicken,
veg or salt fish filling.

So what to do? I have thought about having for my event specific West
Indian bread category, as otherwise they won't fall inside any
category but as a whole I favour 'categories' (which I termed
'classes') based on fundamental ingredients. Thus 'sourdough' was
different styles using non-commercial yeast, 'wholemeal' was a
predominantly or 100% wholemeal bread (which I guess could be
sourdough also?), by 'speciality' I meant what you (Mike) termed
'flavoured', in a UK context maybe covering any bread substantially
using a grain other than wheat but more broadly a bread flavoured in
such a way that you would only eat it on special occasions (e.g. onion
and walnut), not daily as a staple (or to put it another way, a bread
style which was only produced by a particular baker that you
occasionally went out of your way to get)

For the purposes of my initial event, given limited resources and
probably limited entries (5 pro and 20 amateur would be a good start)
I think we just run entries into categories, people can say what style
within category they are aiming for if they want.

But more discussion on what categories would be very welcome

If you categorize 'styles' by nationality surely it's a given that the
best (whether its represented at a particular event or not) is going
to be from that country? If on the other hand you ask what specific
significant ingredient is treated in the most appealing way at a given
event that is more interesting and more open. But what ingredients are
'significant'?

My amended list of 'categories' I think would currently be

1) Sourdough risen
2) commercial yeast risen
3) non-yeast risen
4) flat bread (particularly relevant in London with chapattis, naan,
tortillas)
5) wholemeal
6) significantly non-wheat grain
7) significantly non-grain/salt flavoured bread
8) enriched dough (added sugar/milk/egg)
9) cakes
10) pastries

I don't see this as category system where a given loaf must have a
single category it falls into without question - its up to baker what
he wants to choose - maybe styles can belong to more than one
category?

yours
andy forbes

ps
http://www.bbga.org/teamusa.html
the top cup it seems is awarded simply on the production of 50
baguettes