October 29, 2018 - 2:44pm
Crumb Variation Within A Loaf
I've noticed that quite often, I get open crumb in a loaf when I first cut into it. Something like this:
As I work towards the middle of the loaf, the crumb becomes tighter, like this:
Is this a fact of life, or is it a defect? If a defect, what causes it? And is it more likely to happen if the loaf is baked in a domestic oven rather than a deck oven?
I did read that it could be a fermentation defect, but I am not sure exactly what that defect is.
Lance