The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

crumb hole location

Maverick's picture
Maverick

crumb hole location

I remember one of my bread books had a great picture showing crumb analysis. I can't seem to remember which book and flipping through the old standards I can't find it. In particular I remember a picture where the bubbles were gathering at the slash like a volcano ready to erupt. I can't remember what that indicates. I think it means it was under-proofed, but am not sure. Does anyone have any thoughts on where I saw this information and/or what this hole pattern means?

Thanks.

rozeboosje's picture
rozeboosje

Just posting a comment in order to get notified of any replies.

balmagowry's picture
balmagowry

... that *does* sound like an underproofing phenomenon. Wouldn't I love to see that - I do hope someone comes up with the answer.

Mind you, there is sometimes a very fine line between underproofing and desirable exuberant oven spring. I'm always walking that line, and sometimes I fall pretty hard to one side or the other. ;-)

MichaelLily's picture
MichaelLily

This is an indication that the loaf is slightly under proofed.  In my last load about 1/3 of the loaves burst wildly and the others were adequately proofed.  So in my opinion it is under proofed but not to a fault.

Mini Oven's picture
Mini Oven
Maverick's picture
Maverick

Thank you for the replies and the link. I just wish I could remember the book because it had other good crumb analysis to show what the hole patterns mean. Oh well. Maybe I will find it again some day. In the mean time a little more proofing seems to have been in order with this loaf. It turned out nice, but it makes me wonder how it could have looked.

Mini Oven's picture
Mini Oven

and some of us "crumb readers" could take a shot at it.  If you see a dragon, it means a WFO is in your future.  :)

Patterns (directional expansion of gas bubbles) is only one part, the other is the shape and sizes of the bubbles themselves and the crust and crumb colour.  Where the bubbles appear or don't appear.   The crumb between the bubbles.   Lots of physical forces going on and reactions to heat and steam.   I found more info under:  Troubleshooting bread crumb.

 

Maverick's picture
Maverick

Yes, I was going to but the bread was eaten way to fast. It wasn't like that for the whole loaf either.