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What is your favorite crumb you’ve baked
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What is your favorite crumb you’ve baked


I'm not at the level where I can consistently control the crumb style of my bread. However, reading Trevor Wilson's "Open Crumb Mystery" has definitely helped me better understand the science behind it. I'm curious, what is your ideal favorite crumb that you've baked? Please share a photo of your crumb.
I would like to know if you can consistently control the crumb style, because I can't lol

Here's mine! I baked this loaf a year ago, and I have never been able to replicate it..I miss the wild crumb ! Recently, my crumb has become more evenly distributed with small alveoli.

Recipe

  • Levain 14 hours, 1:6:6 Carl Griffith's sourdough starter, pH 3.80
  • Autolyse 14 hours in the fridge, organic french flour T80 90g, Bob’s Red Mill Artisan bread flour 260g, water 280g [80% hydration]
  • 70g Leivain
  • salt 7g
  • 1 fold
  • 1 lamination
  • 4 coil fold separated by 45 min
  • 8 hours bulk fermentation hours at 74-75F
  • Shape
  • 13.5 hours retard at 32F

by No_Nefariousness_364

10 Comments

  2. bkh_walk18

    I think this is like a sports car…..beautiful but not practical. Butter, oil, peanut butter, etc. all just bleed thru. To bread makers it’s impressive, you’ve obviously built great structure and gotten perfect lift. To eaters….give them some extra napkins.

  4. protozoicmeme

    Nice crumb! Hope you find your way back to the open crumb

    Really proud of this lacy crumb I baked this week, posted a few days ago. Over the past few months, my consistency has increased, and it takes shorter to improve upon my “best” loaf, approaching every week now.

    Open crumb mastery was an interesting read. What part did you like the most?

    I think I’ve learned the most from conducting controlled experiments, or reading about other people’s controlled experiments. trying to separate all the pseudo from the science (there is a lot of random advice out there), and what is the 20 and what is the 80 in Trevor Wilson’s lingo

    https://preview.redd.it/zi0bqp8eorde1.jpeg?width=3024&format=pjpg&auto=webp&s=c2d124d1e16ab7bc5702ae5899c2d673131c8df5

  7. ValgerdurG

    https://preview.redd.it/hw2w5vmbgsde1.jpeg?width=2686&format=pjpg&auto=webp&s=e138c1a4fbf1a4f0b13a525c43a6a1d73e4896a0

    That is what I aim for in my bakes, baked this morning. Well fermented, open crumb, crunchy on the outside with lots of blisters and custardy/pillowy on the inside. This is always my favorite 🙏🏻

    365 31°C water 100g active starter 50g whole wheat flour 450g manitoba bread flour 12g sea salt

    8.30 starter fed 14.30 dough mixed (320g water) 15.00 (45g water) and salt added – it took a while so I did the first fold at 16 Total 6 coil folds with 30 min intervals. #6 at. 18.30 Put them in a container and kept then in the microwave until 21:15 approx. Pre-shaped – waited for 30 min Final shaping and then rest on the counter for 15 min. Final stitch seam and into the refrigerator at around 22.00.

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