The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Meaning of "creamy" wrt crumb

ericjs's picture
ericjs

Meaning of "creamy" wrt crumb

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.


I've on occasion gotten a crumb in some breads that was qualitatively different that what I usually get, and it has gone hand in hand with a bigger hole structure. I would describe this difference as springier, stretchier, and the insides of many of the holes having kind of a sheen to them. Is this creaminess?

clazar123's picture
clazar123

This sounds like creaminess to me but it also means how the crumb feels in the mouth as you chew it-at least that is what I always thought of as "creamy" or "custardy" . It feels creamy as it dissolves in the mouth-not gummy or tough or starchy.Smooth,properly cooked flavor.