The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

fine-grained crumb

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Rosalie's picture

Why big holes?

August 1, 2007 - 2:33pm -- Rosalie

In reading a bread book from the 1980s, I am reminded that large holes in the crumb used to be considered undesirable.  One of the goals of breadbaking was to produce a fine-grained crumb.  However, today's artisan baking movement considers large holes to be a mark of success.

Is this something new?  What has caused this change?


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