The way the inside of bread feels and looks, called the crumb structure, is really important for getting the right taste and texture. Several things affect how this crumb forms, like the fermentation process, how much water is used, and the way the bread is baked. If bakers understand these factors, they can make better bread.

1. Fermentation: This is a key step because yeast turns sugars into carbon dioxide. When the dough is fermented well, it can expand a lot, which makes the bread light and airy. Usually, this fermentation takes about 1 to 3 hours, but it can change based on the recipe and the temperature in the kitchen.

2. Hydration: This means the amount of water used compared to the flour. When a dough has more water (around 70% or more), it creates a crumb with bigger holes and a chewier feel. In contrast, dough with less water (about 60%) usually makes a denser crumb with smaller holes.

3. Baking Techniques:

   • Steam: Adding steam during the first 10-15 minutes of baking helps the bread rise more and gives it a chewy crust, which affects the texture. Some studies show that bread baked with steam can rise up to 25% more than bread without steam.
   • Maillard Reaction: This happens when the bread reaches temperatures between 310°F (154°C) and 400°F (204°C). It's a reaction between sugars and proteins that makes the bread brown and adds rich flavors. About 20-30% of the taste in the bread can come from this reaction.

4. Statistics:

   • A good crumb structure makes customers happy; about 70% of people like a lighter crumb in artisanal bread.
   • Studies show that about 85% of the bread's final taste comes from how the dough is fermented and baked.

By learning the details of crumb structure, bakers can improve their bread. This helps them create bread that not only looks good but also tastes great and has a lovely texture.