What does it mean when...
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When the crumb is nice and open towards the border of the loaf, but is dense in the middle?
Thanks!
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crumb
Cutting baguette's in cross-section: Why, and then what?
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Quite frequently I see picture posts on this forum of baguettes cut in cross-section to show off the openness of the crumb. For instance, see the post of txfarmer's gorgeous sourdough baguettes which presently grace the homepage of the site.
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My starter's first produce... Meh
Undone Crumb
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I’m having a problem with undone inside with very done crust. I’ve been baking PR’s basic sourdough formula and using dmsnyder’s steaming method. For my last and best effort, I pre-heated for and hour up to 515º (by thermometer), pre steamed, then inserted dough and lowered temp to 450º. I used convection bake. The crust was quite brown at about 30 minutes, but the internal temp was only 165º. I went another 3 min., as more would have totally ruined the crust. Got it up to about 185. My sense is to use an even lower temp. What do you think?
BH
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Meaning of "creamy" wrt crumb
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I've often read the term"creamy"used, talking about the quality of a good crumb in certain breads. This word has never really made a lot of sense to me, but I assume it's a metaphorical descriptive, like when people talk about wine having "structure". I'm wondering if some one can take a shot defining the qualities of "creamy" crumb in more literal, physically descriptive terms.
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crumb
A question about crumb
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I hope I've put this post in the most appropriate section...
After reading posts on this site for over a year, I finally got around to joining so I could ask a question that has flummoxed me for years...What is meant by "crumb?" I've been cooking and baking for 20 years but only started baking bread about a year ago. I know that the word "crumb" is used in reference to cakes as well as breads, but I've never understood what it's referring to and never bothered to ask anyone--until now. So bakers, can any of ya'll enlighten me?
Thank you and happy baking! :)
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How can I achieve a less dense crumb?
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I made a rustic white bread using Nancy Silverton's recipe from her Breads from La Brea Bakery book. This is my first time baking in cold weather and I'm thinking low fermenation temperatures might be the problem, since I've used this formula before with no problems. I know my starter is healthy and performing well, so I am confident we can remove that from the equation. Here is what happened:
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bread consistency changing - need advice
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Hi,
I've been successfully making Leader's Country Hearth bread to the delight of my family for a few months now. I make this using his straight dough instructions, with the poolish OR by replacing poolish with refreshed starter. All with very similar results.
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