What can I do to prevent big holes in the bottom of bread loaves?
Can you give me any ideas to control this type of hole in bread?
Best Answer
When I had a similar result many years ago, I finally figured out that the problem was a combination of how I shaped the loaves and letting them over rise in the pan. It also looks to me that these loaves were twisted when formed. If so, perhaps try a different method of shaping them such as a braid, for a similar look. Moreover, check your recipe for how much the dough should rise in the pan before going into the oven. Some call for rising to the level of the bread pan, some call for an inch (rarely more) above the edge of the pan. Finally, make sure your oven is fully preheated, especially if using a baking stone.
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How do you prevent large holes in bread?
Allow the bread to rise in a draft-free 80\xb0F to 90\xb0F area away from a heat source. If the area is too warm, bread will rise too fast and begin cooking before the yeast has finished acting. Then, when placed to bake in the oven, the "over spring" is exaggerated and large air pockets form inside the dough.How do you bake bread with lots of holes?
If I want holes in my bread, I stretch and fold the dough every 60 minutes or so during the bulk fermentation of a sourdough bread and every 30 minutes or so during the bulk fermentation of a bread with added yeast.What causes tunneling in bread?
The parts of the dough that doesn't make contact and stick to itself creates an pocket of air within the dough. This relatively large air pocket expands during baking to create the unsightly tunneling and unusually large air holes in the crumb.Why does my bread burst at the bottom?
Dough is Too Wet or Too Dry If your dough is too dry it can form a crust before it had time to rise in the oven. This will cause the crust of your bread to crack and let the air out of the bread wherever it cracks and expand those cracks into bigger cracks or \u201cbursts\u201d.3 Tips to Fix TOO BIG Holes in Your Sourdough Bread
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