Why does my bread have huge holes in it?
Telling desirable open crumb from a tunnelling fault, and the shaping step that causes most of it.
- Difficulty
- intermediate
- Time
- 30 min
- Read
- 3 min
Short answer
Big irregular holes just under the crust are usually a shaping fault — gas trapped because the dough was not degassed and sealed properly. Even open crumb throughout is a sign of a well-hydrated, well-fermented dough, which is a different thing entirely.
Not all holes are a fault. The distinction that matters is whether they are evenly distributed through the crumb or concentrated in one or two caverns near the top.
Step by step
- Tell the two apart first.Even, irregular holes throughout are an open crumb and generally desirable in a sourdough or ciabatta. One or two large caverns, usually beneath the crust, are tunnelling and a fault.
- Degas properly when shaping.The largest cause. Big bubbles left in the dough at shaping become big holes in the loaf. Press the dough out gently before shaping so the gas is redistributed rather than trapped.
- Shape with tension.A loose shape lets gas collect in pockets rather than being held evenly through the crumb. Shape firmly enough that the surface is taut without tearing.
- Seal the seam.An unsealed seam lets a gas pocket form along it and open up during baking. Pinch it closed and place it seam-side down.
- Do not over-flour during shaping.Flour trapped in a fold stops the dough sticking to itself and creates a void along that line. Use as little as you can manage with.
- Check the hydration.Very wet doughs naturally produce a more open crumb. If you want a tighter, more even crumb for sandwiches, reduce the water — 60 to 65% is a sandwich loaf, 75%+ is an open one.
- Watch the final proof.Under-proved dough has more oven spring, which can burst into a large hole under the crust. The poke test — an indent that springs back slowly and only part way — is the check.
- Look at the crust for the tell.A large hole under a domed, lifted crust points at under-proving or a poor seal. A dense base with holes above it points at trapped gas from shaping.
- Score it properly.Scoring gives expanding gas a controlled place to escape. Unscored, it finds the weakest point and blows a cavity there.
- Do not let it over-prove either.Over-proved dough collapses and gives a dense, uneven crumb with irregular holes and a flat top. The poke test catches both ends.
- Handle enriched doughs more gently.Doughs with butter, egg or milk want a fine, even crumb. Degas thoroughly and shape tightly — open crumb in a brioche is a fault.
- Rest between shaping stages.A short bench rest after pre-shaping relaxes the gluten so the final shape can be tight without tearing. Tearing is where voids start.
Tips
- Holes under the crust are shaping; holes throughout are hydration and fermentation. That tells you which thing to change.
- Degas before shaping. Nearly every tunnelling problem starts with a big bubble left in the dough.
- Flour caught in a fold becomes a hole. Use the minimum on the bench.
Common mistakes
- Shaping without degassing — Large bubbles present at shaping simply expand in the oven and become caverns, usually just under the crust.
- Leaving the seam unsealed — Gas collects along the seam and opens it during baking, producing a long void and often a burst side.
If it doesn't work
One large hole under the top crust
Cause: Trapped gas from shaping, or under-proving — Fix: Degas thoroughly, shape with tension, seal the seam, and check the final proof with the poke test.
Voids along one line through the loaf
Cause: Flour trapped in a fold — Fix: Use less flour on the bench and brush excess off before folding.
Dense base, holes above
Cause: Poor shaping and uneven gas distribution — Fix: Pre-shape, rest, then shape firmly so the structure is even throughout.
Flat loaf with irregular holes
Cause: Over-proved — Fix: Shorten the final proof. The dough should still spring back slowly when poked.