Description: An in-depth analysis and discussion on a variety of subjects as they relate to achieving an open crumb. This book is intended for serious bread bakers (enthusiast or professional) who are looking to take their crumb to the next level. It exposes the variables involved in creating crumb structure so that — with intelligent application — a variety of crumb structures can be intentionally achieved. Topics covered are fermentation, building dough structure, dough handling, and working with wet dough. Several case studies, and a crumb-style “cheat sheet” are included. NOT for beginners.