Open Crumb

Essentially, an open crumb refers to how many air pockets are inside a loaf. Sometimes the loaf will look beautiful on the outside but have a dense inside. You want a glossy, open, springy center. To get an open crumb you have to make sure your dough has been fermented long enough and you have been properly handling the dough.

Here are few tricks to get an open crumb:

-Do stretch and folds every 30 minutes during the first 6 hour rise

-Make sure you are gentle in shaping your loaf

-Do a final bulk fermentation the night before you bake

-Use high quality flour

Most importantly… PRACTICE, PRACTICE, PRACTICE