What is the key to a shiny crumb in bread?
For example:
My breads seem to be turning out dry instead of looking like that. (I use whole grains typically; does that matter?)
I have read that using higher hydration helps. Does the glossy look just come from extra moisture in the bread?
Best Answer
I don't know the theory behind it, but I have some guesses because I sometimes get it and sometimes don't. I usually get this effect with very developed gluten. And by that I don't just mean a large amount of gluten, it is entirely possible with non-bread flour. I suspect well hydrated starch may be part of it too. So, try recipes with longer rising times, for example a no-knead recipe.
I am not saying that no-knead is the only way, but so far, it is the method which has been most consistent in creating it for me. So, it is worth getting it to work that way, before you start experimenting with others. Also, I can't remember if I have had it with darker flours, but I agree with the comments, white flour is most likely to behave well, and should be your starting point.
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How do you get shiny crumbs?
Bake at 450 with steam for 10 min on baking stone then about 20 min at 375 with convection. Bread registers at 210 degrees before I take it out to cool completely. Any ideas or suggestions on how to get that drier, matte texture for the crumb while retaining some of the openness?How do I get a shiny sourdough crumb?
There are 5 factors that will help you achieve more open crumb sourdough bread:How can I improve my crumb?
So if you want an open crumb with as much airiness you can get your first goal is to make your dough as strong as possible. Ways to get your dough stronger: Use stronger flour, mix longer, do more folds during bulk fermentation, stretch your folds a little more during bulk etc.How do you get airy crumb?
It's possible to achieve an open crumb by mixing with your hands or a mechanical mixer; you can have a light loaf of bread with a stiff preferment or a liquid version; and you can choose to proof your dough at room temperature or in the fridge overnight.Baking Trick for a Shiny Incredible Bread Crust
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Answer 2
Try resting your dough overnight.
I recently read an article that talked about resting a popover batter overnight, and there was a picture that showed the specific difference - larger bubbles and the crumb showing was very, very shiny.
Obviously we are talking about dough for making bread with, not batter, so it won't be quite the same... but that specific transformation should still occur, since I'd guess it has to do with hydrating starches or further gluten development during the overnight rest. The article is here, by the way, the interior picture relating to the overnight rest shows why I thought of it when I saw your question. Very shiny.
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Images: Max Vakhtbovych, Kei Scampa, Dayvison de Oliveira Silva, Klaus Nielsen