I tried following the King Arthur sandwich bread recipe. Is this crumb ok? What could I improve?? Thank you!!
by beartrackzz
4 Comments
the-smashed-banjo
It looks a bit like cake tbh. How does it taste? (That is most important after all) Can you share the recipe?
MkUltraMonarch
Looks good, I like a more open crumb. You can do this by adding more hydration if that’s what you’re in to. But it’s about how you like it 😁
My first ever loaf fell into itself, it was burned and somehow also undercooked lol
Competitive-Let6727
It looks like it lacks gluten development and needed more of a rise.
offENTing
Looks lovely for a first, second and even tenth try, and probably tasted very good. If you want I will give you my first impressions, but please take it as constructive criticism and don’t let it put your achievement down.
If you want bigger bubbles you might want to change the flour. Think of a spectrum with bread at one side and cake on the other. Cake has very small bubbles and is soft. Bread gets these big bubbles, is chewy and a has crust. What I can see are very small bubbles and a very soft crumb, which makes me think that you might have chosen something that is leaning in the cake direction.
I’m going out on a limb here, but i would guess that the bread probably has a package of yeast in it and was baked once it doubled in size. There is nothing wrong with that, and I have made these breads on purpose, but if you want those crumbs with big bubbles you probably want to take more time and less yeast. Think about it this very simplified way, you can add a package of yeast and it doubles in let’s say an hour, or you can take a quarter and reach the same volume after two hours, but your bubbles will also be bigger.
Lastly, and I think this might be because of the flour, there doesn’t seem to be a lot of gluten. Gluten is the thing that acts like bubblegum in the bread, it is very capable of trapping air and creating bubbles. You have to create gluten by different methods, but even those fail if the flour doesn’t allow for gluten creation. The easy way to create gluten is by a method called stretch and fold, you can look it up and probably find shorts on youtube that explain the whole method in under a minute.
I’d devour half of your bread with jam and butter once it is out of the oven. Very nice for your first loaf, much better than my first loaves I have to admit.
4 Comments
It looks a bit like cake tbh. How does it taste? (That is most important after all) Can you share the recipe?
Looks good, I like a more open crumb. You can do this by adding more hydration if that’s what you’re in to. But it’s about how you like it 😁
My first ever loaf fell into itself, it was burned and somehow also undercooked lol
It looks like it lacks gluten development and needed more of a rise.
Looks lovely for a first, second and even tenth try, and probably tasted very good. If you want I will give you my first impressions, but please take it as constructive criticism and don’t let it put your achievement down.
If you want bigger bubbles you might want to change the flour. Think of a spectrum with bread at one side and cake on the other. Cake has very small bubbles and is soft. Bread gets these big bubbles, is chewy and a has crust. What I can see are very small bubbles and a very soft crumb, which makes me think that you might have chosen something that is leaning in the cake direction.
I’m going out on a limb here, but i would guess that the bread probably has a package of yeast in it and was baked once it doubled in size. There is nothing wrong with that, and I have made these breads on purpose, but if you want those crumbs with big bubbles you probably want to take more time and less yeast. Think about it this very simplified way, you can add a package of yeast and it doubles in let’s say an hour, or you can take a quarter and reach the same volume after two hours, but your bubbles will also be bigger.
Lastly, and I think this might be because of the flour, there doesn’t seem to be a lot of gluten. Gluten is the thing that acts like bubblegum in the bread, it is very capable of trapping air and creating bubbles. You have to create gluten by different methods, but even those fail if the flour doesn’t allow for gluten creation. The easy way to create gluten is by a method called stretch and fold, you can look it up and probably find shorts on youtube that explain the whole method in under a minute.
I’d devour half of your bread with jam and butter once it is out of the oven. Very nice for your first loaf, much better than my first loaves I have to admit.