Crumb Analysis
Examining the internal architecture of fermented bread
Alveoli Structure
The internal structure of bread reveals the quality of fermentation. Each image includes porosity measurements and texture analysis.
High Hydration Sourdough
Hydration level: 80%
Porosity Map: 45% | Average bubble size: 8mm | Distribution: Even
Texture Profile: Crunch Index 3.2 | Softness Index 8.7
This structure demonstrates excellent fermentation with large, irregular alveoli. The high hydration creates an open, airy texture.
Medium Hydration Rye
Hydration level: 70%
Porosity Map: 38% | Average bubble size: 5mm | Distribution: Concentrated
Texture Profile: Crunch Index 6.8 | Softness Index 5.3
Rye flour creates a denser structure with smaller, more uniform bubbles. The texture is chewier with a firmer crumb.
Traditional White
Hydration level: 75%
Porosity Map: 42% | Average bubble size: 6mm | Distribution: Uniform
Texture Profile: Crunch Index 4.5 | Softness Index 7.2
Classic structure with medium-sized bubbles and consistent distribution. Balanced texture between soft and chewy.
Whole Grain Blend
Hydration level: 78%
Porosity Map: 35% | Average bubble size: 4mm | Distribution: Varied
Texture Profile: Crunch Index 7.1 | Softness Index 6.1
Whole grains create a more complex structure with varied bubble sizes. The bran particles create additional texture points.