The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Compressed Crumb Structure At Edges

Song Of The Baker's picture
Song Of The Baker

Compressed Crumb Structure At Edges

Could someone explain if this would be a classic case of underproofing?  Baked 2 rye loaves this weekend.  One turned out bit dense and sour and the other nice flavour and more even crumb.

Photo 1 has less open, and dense compressed crumb at the edges near the crust.  This one was proofed room temp for 1 hour:

This one has a more even crumb throughout and less sour.  Proofed for 2 hours.

My main question is if the only factor for the compressed crust edge crumb would be underproofing and not anything else.

Anyone who would have a reason why the loaf that was proofed for an hour was much more sour than the one proofed at 2 hours i'd appreciate an answer on that one too.  Both loaves came from the same dough.


MichaelH's picture

I had this compressed crumb at the edge problem in the past. It was the result of rough handling during shaping.