There is a specific heartbreak reserved for the moment you slice a beautiful loaf, only to find the knife coated in a sticky, shiny residue. The crumb looks wet. When you press it, it balls up like putty rather than springing back. It eats like raw dough.

Seeds are not passive additions to bread. They are biologically active sponges. If you throw raw seeds into your dough, they will compete with the gluten for water, often winning the war and leaving you with a dry, tight loaf.

Crumb Structure refers to the pattern of holes (alveoli) inside the bread. It is the primary diagnostic tool for a baker. A "tight" crumb with small, even holes often indicates lower hydration or over-handling. An "open" crumb with large, irregular holes indicates high hydration and gentle fermentation.