Reading the crumb: what your loaf is telling you

Cutting into a loaf is the moment of truth. Over a few dozen bakes I started to recognise the patterns.

Dense and tight

Usually under-proofed. Give the bulk ferment more time, especially in a cool kitchen.

One big tunnel under the crust

Often a shaping issue, or too little proof. Shape tighter and let it rise a little longer.

Gummy line at the bottom

Cut too early, or the oven was not hot enough. Wait at least an hour before slicing.