So if I say - The loaf has good crumb, then all I'm saying is the loaf has good texture?
I just noticed Anna's excellent response while writing this post, so I'll just add the results of researching some of my bread books. In Jeffrey Hamelman's book, Bread, A Baker's Book of Techniques and Recipes, "crumb" is defined simply as:To that definition, I say:
the inner portion of a loaf of bread.
Peter Reinhardt, in The Bread Baker's Apprentice goes into some detail about "crumb" in a discussion of the fermentation (proofing) process:
French baguettes and other shapes of French bread are often judged by the quality of the holes, or webbing, also called the crumb. When making lean, crusty breads, it's important to retain as much of the carbon dioxide as possible after the primary fermentation through gentle handling. These small pockets of holes become the foundation for the large, irregular holes formed during proofing and during baking that are the hallmark of high-quality hearth breads.
So if you said a loaf has good crumb, it would mean it has the structure of holes you are looking for in the particular type of bread you've baked. In an earlier post about underproved (proofed?) bread, the holes were larger in the center of the slice but got squished together near the crust, an indication that the dough was underproofed (but I bet it still tasted good.)
Thank you Anna and Beanie! Great descriptions of crumb!