What is open bread?

bakers use the term "crumb" to describe the interior consistency of breads and cakes. When it is said that roast good has an open crumb, it means that it is interwoven with large, irregular holes and integrates a large amount of air into the dough. Depending on what one wants to do with finished good good, you can consider the desirable crumbs, from the rich closed briach to the classic chewing crumb Ciabatta, traditional Italian bread. In addition to assessing whether the crumb is open or closed, bakers can describe as damp, crumbly, chewing or sweet. Open little bread has a much higher moisture content than bread with a closed crumb and also tends to undergo a long fermentation period. Many breads made of wild yeasts or old dough appetizers have an open crumb because they do well when they allow ferment for a longer time. Finally, the dough for open running of the kneading and shaping process is also finely solved by bread.

holes in the crumb are caused by carbon dioxide bubbles, gas, which is emitted by yeast in bread when they spend flour. When the bread is baked, the gas is distracted, but the bubbles remain behind. Many open crumbs have a very chewing, damp texture and tend to be full of taste due to long, slow fermentation to which they were subjected.

Some of the best craft breads in the world are open crumbs that reveal the lace formula of irregularly large holes when cut into slices. There are various exciting things that can be done with an open crumb bread. For example, such bread with sandwiches fits beautifully well, because bubbles in bread capture bandages and sauces and create an explosion in the mouth. It is also quite pleasant to spread butter, cheese or vegetable spread, which leads many people to take it to picnics.

Many sourdough breads have an open trivia togetherwith a thick chewing bark. If you are not sure what kind of Crumb has a loaf of bread, ask the baker and be able to provide you with information. In some bakeries, you may even be allowed to have a desire to assess the appearance, feeling, texture and taste of the crumb yourself. When baking at home, the recipe will usually indicate what kind of crumb you should end; In general, commercial yeasts and short fermentation bring thick closed bread crumb, while long fermentation and old appetizers or appetizers with wild yeasts such as an appetizer