b:[["$","meta","0",{"name":"viewport","content":"width=device-width, initial-scale=1"}],["$","meta","1",{"charSet":"utf-8"}],["$","title","2",{"children":"Breaking Bread - Episode 2: Achieving the Perfect Open Crumb | RadioTub Podcasts"}],["$","meta","3",{"name":"description","content":"Breaking Bread - Episode 2: The Science of the Perfect Crumb

Hello there, bread enthusiasts and curious bakers! Welcome back to \"Breaking Bread.\" I'm Rachel Parker, your host, a proud member of the bread squad here at Baking Great Bread at Home, our expanding Facebook community. I'm absolutely thrilled to have you join us for our second episode. Today, we're going to unravel the mysteries behind that Instagram-worthy, open crumb structure that so many of us aspire to achieve. So, flour your surfaces and get ready to knead some knowledge – it's time for Breaking Bread!

Segment 1: The Science of Gluten

Let's kick things off with the backbone of bread structure: gluten. Now, I know gluten has gotten a bad rap in recent years, but for those of us who can enjoy it, it's nothing short of miraculous in bread making.
Gluten development is crucial for that perfect crumb, and it all starts with your choice of flour. Here's a fascinating tidbit: did you k"}],["$","meta","4",{"name":"keywords","content":"podcast,latest episodes,RadioTub,Breaking Bread - Episode 2: Achieving the Perfect Open Crumb"}],["$","link","5",{"rel":"canonical","href":"https://www.radiotub.com/podcasts/station/2059036"}],["$","meta","6",{"property":"og:title","content":"Breaking Bread - Episode 2: Achieving the Perfect Open Crumb | RadioTub Podcasts"}],["$","meta","7",{"property":"og:description","content":"Breaking Bread - Episode 2: The Science of the Perfect Crumb

Hello there, bread enthusiasts and curious bakers! Welcome back to \"Breaking Bread.\" I'm Rachel Parker, your host, a proud member of the bread squad here at Baking Great Bread at Home, our expanding Facebook community. I'm absolutely thrilled to have you join us for our second episode. Today, we're going to unravel the mysteries behind that Instagram-worthy, open crumb structure that so many of us aspire to achieve. So, flour your surfaces and get ready to knead some knowledge – it's time for Breaking Bread!

Segment 1: The Science of Gluten

Let's kick things off with the backbone of bread structure: gluten. Now, I know gluten has gotten a bad rap in recent years, but for those of us who can enjoy it, it's nothing short of miraculous in bread making.
Gluten development is crucial for that perfect crumb, and it all starts with your choice of flour. Here's a fascinating tidbit: did you k"}],["$","meta","8",{"property":"og:url","content":"https://www.radiotub.com/podcasts/station/2059036"}],["$","meta","9",{"property":"og:site_name","content":"RadioTub"}],["$","meta","10",{"property":"og:locale","content":"en_US"}],["$","meta","11",{"property":"og:image","content":"https://www.radiotub.com/api/og?title=Breaking+Bread+-+Episode+2%3A++Achieving+the+Perfect+Open+Crumb&subtitle=Podcraftr&badge=PODCAST&image=https%3A%2F%2Fd3wo5wojvuv7l.cloudfront.net%2Ft_rss_itunes_square_1400%2Fimages.spreaker.com%2Foriginal%2Ff892f2ec0670dbd35e7447f624409464.jpg"}],["$","meta","12",{"property":"og:type","content":"website"}],["$","meta","13",{"name":"twitter:card","content":"summary_large_image"}],["$","meta","14",{"name":"twitter:title","content":"Breaking Bread - Episode 2: Achieving the Perfect Open Crumb | RadioTub Podcasts"}],["$","meta","15",{"name":"twitter:description","content":"Breaking Bread - Episode 2: The Science of the Perfect Crumb

Hello there, bread enthusiasts and curious bakers! Welcome back to \"Breaking Bread.\" I'm Rachel Parker, your host, a proud member of the bread squad here at Baking Great Bread at Home, our expanding Facebook community. I'm absolutely thrilled to have you join us for our second episode. Today, we're going to unravel the mysteries behind that Instagram-worthy, open crumb structure that so many of us aspire to achieve. So, flour your surfaces and get ready to knead some knowledge – it's time for Breaking Bread!

Segment 1: The Science of Gluten

Let's kick things off with the backbone of bread structure: gluten. Now, I know gluten has gotten a bad rap in recent years, but for those of us who can enjoy it, it's nothing short of miraculous in bread making.
Gluten development is crucial for that perfect crumb, and it all starts with your choice of flour. Here's a fascinating tidbit: did you k"}],["$","meta","16",{"name":"twitter:image","content":"https://www.radiotub.com/api/og?title=Breaking+Bread+-+Episode+2%3A++Achieving+the+Perfect+Open+Crumb&subtitle=Podcraftr&badge=PODCAST&image=https%3A%2F%2Fd3wo5wojvuv7l.cloudfront.net%2Ft_rss_itunes_square_1400%2Fimages.spreaker.com%2Foriginal%2Ff892f2ec0670dbd35e7447f624409464.jpg"}],["$","link","17",{"rel":"icon","href":"/favicon.ico","type":"image/x-icon","sizes":"16x16"}]]