In search of (my idea of) the perfect crumb (Enriched Breads)
Hello to one and all, and thank you for your truly informative, helpful, encouraging and inspirational website.
I am a competent baker who learned to bake many years ago and just never have enough time to practice enough. At the moment I have a short interlude of R&R in which to immerse myself in TFL and try and rectify an ongoing issue that has been plaguing me for what seems like FOREVER.
The recipes that I use to make both my Brioche and my Challah come from my grandmother. They make completely yummy bread the only problem (in my mind) is my crumb. It comes out like, well, cake. Now I realise this is what Marie-Antoinette was on about ... but ... I would like my crumb to be more like the doughy, chewy, cotton-wool-style interior that I remember from my childhood (just like my grandmother used to make) that also the commercially produced challah and brioche seem to manage. Unfortunately my grandmother is no longer around to ask about how she did it.
So I would be sooo happy if any of you MARVELOUS bakers out there on this excellent site have any good advice for me.
Thanking you in advance.
Aunty Sharm (takes constructive criticism well)