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When viewing the cross section of a loaf of proper artisanal bread, the network of air pockets and gluten lattices is what’s referred to as the “crumb”. You can determine a lot about how well a loaf of bread was shaped based on how consistent the crumb is. Ideally, what you want to look for is an interior that is evenly open and airy throughout the entire loaf. If a loaf has large air pockets, dense patches, or streaks of unincorporated flour in the crumb, then the loaf wasn’t shaped well.









