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May 26, 2021 - 5:33pm
justkeepswimming's picture
justkeepswimming

Question re sandwich bread crumb

Yesterday I baked Trevor Wilson's pan sandwich bread [1]. Details of my bake are in my blog about this bake. [2]

My question is about the compression of the crumb along the bottom and sides of the loaf. This doesn't happen to me all the time, and I don't understand what causes it when it does. Note, this photo makes it look gummy/underbaked, but it isn't at all in real life. It's a bit of a lighting quirk in the photo, but I realized that made it easier to see the compression of the crumb in the pic. 

What is the most frequent culprit: is it a fermentation issue? Hydration? Not enough gluten development?  And don't get me wrong, the loaf is more than edible - it's quite pleasant and already 2/3 gone, lol. Any info is appreciated.

Thanks all!

Mary


Source URL:https://www.thefreshloaf.com/node/68311/question-re-sandwich-bread

Links
[1] http://www.breadwerx.com/make-sourdough-pan-bread-video/ [2] https://www.thefreshloaf.com/node/68303/trevor-wilsons-sandwich-bread