Measure
Crumb structure
You might say: crumb shot, open crumb, holes
The size and spread of holes in a sliced loaf.
- What it does
- Shows whether the loaf is light and evenly or appropriately open inside.
- Ask
- What do the holes say about fermentation and shaping?
What to look for
- A cross-section photo of the slice
- Large holes under the crust or a dense band at the base
Catalogue: Proof reading
- Under-proofed: Tight dough with little rise and a very elastic feel.
- Well proofed: Relaxed, soft dough that is airy, light, elastic and cohesive.
- Over-proofed: Excessively soft, over-relaxed dough with weak structure, potentially large bubbles; it does not spring back.
Sources
- Maurizio Leo, The Perfect Loaf: The Craft and Science of Sourdough Breads, Sweets, and More, Introduction
For me, it’s the loaf that is light in hand with an open interior
- Jeffrey Hamelman, Bread: A Baker's Book of Techniques and Recipes, ch. 1, p. 26
Characteristics such as creamy color, random cell structure, and translucency of the cell walls in the crumb of a white flour loaf are all suggestions of quality.
- Rossi Anastopoulo, How to produce an open crumb in sourdough bread, article
When I talk about a loaf with an open crumb, I mean a loaf that's light in hand and evenly (and appropriately) open in the interior
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