November 30, 2014 - 8:06am
My fav. Crumb
This is the kind of crumb that I LOVE.
I am not a fan of those big holes in the bread, after all, you can not eat holes ;)
I of course understand that taste differs.
Have a lovely Sunday and HAPPY BAKING.
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with 40-70% whole grain bread a higher hydration. The crumb you get has more to do with hydration and method than anything else. i like this crumb for sandwich breads which is about all I bake unless it it is a white bread for the girls or for stuffing :-) You have a fine looking loaf of bread here! Hole s are over rated for sure - easy to ea - t but they have no taste. Well done and
Happy baking to you too!
I agree with you on the hydration and method.
We love this bread , it is easy to slice * we eath thin slices * and spread wont fall through big holes.
Larger holes may have an aesthetic appeal, but in practical terms they won't hold butter or jam. So I'll leave the larger holes for the ciabattas and foccacias and baguettes that you just sink your teeth into as they are. That's a perfect crumb for an everyday bread.
I do not see why larger holes are more pleasing for the eyes, I always prefered the tighter crumb structure, not only from the looks but also for easier spreading and such.
Tastes are different though.
I do not even like those super large holes some people strive for in their baguettes, it is all hole and crumb but nothing in between.
Yeah, that crumb looks perfect for sandwiches. Nicely done.
Thank you so much Floydm:)
My family all but my daughter prefer this crumb, my daughter likes the larger holes. pffft
I read that the Ciabatta the Italians eat does not have the big holes everybody is raving about.
I have to look that up.
I have no Idea where the craze with the large and super large holes comes from.
If you think of it, there is a whole lot of nothing in those breads with the large holes. hmmm
Cottura impeccabile, mollica straordinariamente ben sviluppata e colore della crosta magnifico..... avrei assaggiato volentieri una fetta di questo splendido e profumato pane.
Grazie della condivisione, a presto.
Anna
That is very kind of you.
and even more importantly, you like the taste so I think you have achieved perfection.
Oh yes, we all love the taste:)
So you got me thinking about this whole airy crumb obsession, and the only sense I can make of it is that a TOO-dense crumb is usually a sign of a flaw in technique that produces inferior bread - under-proofing, under-baking (and/or baking at wrong temperature), insufficient development at one stage or another, you know the kind of thing I mean. Bakers fear the too-dense under-developed crumb, and all its implications, so much that perhaps we strive disproportionately for the other extreme? I know that I cringe a lot more if one of my loaves turns out to have heavy dense gummy crumb than I do if it has too much air in it. Obviously the ideal is somewhere in between, and I'm always thrilled if my sandwich or deli rye bread comes out with a nice even solid crumb like yours. I also agree that even in my baguettes I'd rather have some substance than the pretty but insubstantial laciness of a too-open crumb. But I do think one extreme is scarier than the other; conversely that the other is more acceptable as flaws go, and that that may be part of the reason why there's so much worship at the altar of empty space in our bread. ;-)
I agree, both the smaller holes and the large holes in extreme is no good.
I prefer the smaller holes as it makes it much easier to spread whatever we want to spread on it.
Also, we are using thin slices of Bread * as you would do in Germany , I am German * and if there where large holes in it , it would be no good.
My bread has never been dense, I think it comes down to the kneading technique plus the bulk fermenting and proofing time.
When I want big holes I do the french kneading and let the dough bulkferment for up to 18 hours and the final proof only 2 - 2 ½ hours.
When I want my fav. crumb I use my stand mixer, knead in it for 7 minutes and then knead by hand for aother 2 minutes and only let the dough bulkferment for 6 hours and proof for 2 - 2 ½ hours.
Works every time.
This is a good balance in crumb I think. Looks delicious.