December 23, 2014 - 8:44am
So, what is this "Crumb" that I have been reading about?
How does it change?
What causes it to be changed?
What is preferred?
Is this where the term "Crummy" (Crumby) derives?
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So, what is this "Crumb" that I have been reading about?
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Is the inside of the loaf of bread. We assess this by taking a cross section (Cutting with a knife) of the loaf and looking at the structure of the alveole or bubbles on the inside. So many things make it change. The formula itself will have a lot to do with the final crumb structure ie. types of flour, types of levaining, additional ingredients, type of mixing, handling etc...
Preference of crumb structure is from loaf to loaf and person to person. Some like large open lacey crumbs while others like a finer less irregular structure for the same type of hearth loaf. While other loaves are a bit more defined by their makeup like heavy rye breads and brioche.
Not sure on the reference and if it is derived from crumb.
Josh
the crumbs left on the plate have nothing to do with "Crumb", Yes?
(:
They're the bits of crumb that crumbled off.
I'd be guessing that 'crummy' does make some reference to crumbs from bread and a sense that they are to be expected, but a bit of a nuisance.
Enjoy adventures to come as you explore baking!
Cathy