Would you like to get an open crumb that’s appetizing to the eye and to the palate when making your breads, whether sourdough or not? It’s a real art! Alveolating bread is a more complex task than it seems, but one that can be influenced by a number of factors. So, if you’re wondering how to get an open crumb in bread, BRO is here to answer the question, offering you the know-how of its team of experienced bakery trainers.
Why aim for an open crumb in bread?
An open crumb in bread is characterized by the presence of cells in the crumb. In a way, it’s a question of obtaining empty spaces when the bread is baked. These empty spaces are of real interest when tasting bread. A loaf with an open crumb is less compact and dense, giving it a more pleasant, chewy texture.
As a result, many consumers prefer breads with an open crumb during tasting. But then, you may wonder how to get an open crumb in bread.
What factors influence the formation of an open crumb?
When baking bread, several factors are involved in the formation of an open crumb. Leavening, flour and hydration are three criteria likely to have an impact on open crumb formation.
In addition, lactic acid bacteria play a predominant role in this process, producing carbon dioxide and reducing the dough’s pH. This dual phenomenon enables the dough to rise by forming voids, and improves the stability of the gluten network.
How to get an open crumb in bread?
Now that you know the factors influencing the formation of an open crumb, you may be wondering how to get an open crumb in bread or in a sourdough bread. The first piece of advice we can give you concerns the dough. For this, we recommend using a high-protein flour. The higher the protein content of the flour, the more likely it is to retain carbon dioxide during fermentation.
At the same time, be sure to hydrate the dough to obtain larger cells. If you’re making sourdough bread, BRO would also like to draw your attention to the importance of sourdough maintenance.
Finally, the last solution to get an open crumb in bread is to use the autolysis technique. This technique, based on resting the flour and water before adding the ingredients, promotes carbon dioxide retention by improving the structure of the gluten.
So, if you were wondering how to get an open crumb in bread, you now have the key information you need to influence your preparations. Are you a professional looking to go further? BRO offers training courses dedicated to sourdough bread making.
