The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Stupid question about my bread

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katydid_007's picture
katydid_007

Stupid question about my bread

So I'm kind of embarrassed about asking this, but I'm new to bread making and don't have anyone in my household who is knowledgeable in this subject. So I've succeeded in making a really nice loaf of 100% whole grain bread (I think), but I have a question about the crumb. My bread had a nice, high rise, but the crumb is very supple, spongy almost - if you press into it, it will slowly bounce back. So my (dumb) question is - is this desirable? Or is this a bad things? If that's the case, how can I fix it? Any feedback would be appreciated. (Also, the bread is about a day old - I don't remember what the texture was like when it came out of the oven.)

PaddyL's picture
PaddyL

The crumb isn't bad if you like it, but you don't say whether you do or not.  I guess it depends on what you're looking for in a bread.

katydid_007's picture
katydid_007

Thanks for the response - I decided that I really do like it (it looks and tastes great, actually) and I was worrying about nothing. I tend to obsess over little knitty-gritty details like that, and my paranoia was unnecessary.