Bread can have an open or closed crumb, which refers to the internal texture of the bread under the crust. Open-crust breads tend to be chewier and have larger holes, while closed-crust breads are denser and more delicate. The type of crumb can affect the texture of baked goods like muffins and the practicality of using bread for sandwiches. French bread and sourdough are examples of open-crust breads, while white or wheat bread and brioche tend to have a closed crumb.
Closed breadcrumb refers to the internal texture of the bread under the crust. Generally bakers use the terms open crumb and closed bread to describe the degree of density of the bread and whether the bread is likely to have holes in it. The bread under the crust is called a crumb, and knowing what type of bread crumb provides can inform your decisions about bread choice.
Open-crust breads tend to have a lacy internal structure and are often chewier than closed-crust bread varieties. It is comparable to a loose-knit shawl, while closed crumb bread could be compared to tight-knit socks. Open-crumb bread is often bread such as French and Apulian bread. They may have attention bubbles in the bread that open the crumb. Sourdough breads are almost always crumb open because the sourdough starter or “chef” causes more air to be trapped in the bread.
Conversely, closed-crumb bread is likely to have a more delicate crumb and the bread is denser. A sourdough loaf and a closed crumb loaf of the same size could be compared by weight. The sourdough starter will weigh significantly less since the dough isn’t as tight when baked. The closed crumb loaf of bread will have more bread per square inch than an open crumb and will generally be softer and denser instead of chewy and light.
The average loaf of white or wheat bread tends to be a closed bread crumb. Another example is brioche, which contains egg and therefore traps less air than a sourdough or loaf of French bread. Quick breads like muffins, pancakes, and cookies should be a closed crumb, which is why instructions in recipes tell you not to mix these breads any more than necessary.
If you notice tunnels in your muffins, you’ve created an open crumb rather than a closed bread crumb, which means you’ve overbeat your muffin dough. Overmixing, causing more air to be trapped in the dough or batter, can result in a higher rise but looser crumb. You want to avoid this because an enclosed crumb muffin that has been stirred in just enough is much more delicate and tender. No one really wants a chewy muffin or hard pancake.
Enclosed bread crumb is often the best choice for sandwiches, particularly when sliced bread is desired. In fact, if you ever shop for sliced sourdough or French bread, you may notice that the crumb is tighter than usual in a loaf of sliced French bread. The holes can make using French bread impractical for sandwiches, so manufacturers that sell sliced French bread aerate it less to avoid large holes in the bread. On the other hand, if you buy crusty French bread and cut it lengthwise, the holes can actually be to your advantage, as they don’t affect the crust and can provide additional space to place ingredients. Also, many prefer a nice, chewy, crunchy bread to a closed crumb style as it adds more crunch and texture to a sandwich.
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