How to Pore (bread)

What You Need to Know

Pores are the air pockets found in leavened bread, where carbon dioxide from the fermentation process creates a network of primarily interconnected void structures. The degree to which pores form are a major determiner in the texture ("crumb") of the bread. Pore size varies between varieties of bread. Sourdough bread is a variety with larger pores. Rye bread has smaller pores and a denser crumb.

Steps

1. 1.

   San Francisco Sourdough (United States): Creates characteristic large, irregular pores and tangy flavor

2. 2.

   German Vollkornbrot (Germany): Produces dense crumb with small, uniform pores

3. 3.

   French Baguette (France): Achieves open, elongated pore structure

The Science

Primary Reaction

Fermentation

Common Mistakes