Pore (bread)

Pores are the air pockets found in leavened bread, where carbon dioxide from the fermentation process creates a network of primarily interconnected void structures.

[1][2] The degree to which pores form are a major determiner in the texture ("crumb") of the bread.

[3][4] Pore size varies between varieties of bread.

Sourdough bread is a variety with larger pores.

Rye bread has smaller pores and a denser crumb.