Used to describe a coarse reddish appearance of a crust of a loaf. In greater or lesser degree it appears if the dough from which the loaf has been made has been underripe. It is more pronounced with low-grade flour than high-grade. Some varieties of flour made of wheat of a harsh dry nature, are prone to foxiness however fermented. The appearance is generally associated with dry, flavourless crumb. The addition to the dough of about 2lb of edible oil per sack has a modifying effect.
From The Baker’s ABC by John Kirkland, formerly Head Teacher of National School of Baking, published 1927 by Gresham