What causes gaps/holes in homemade bread?
And how can I avoid them? This happens a lot when I make just regular white bread and almost every time I make cinnamon swirl bread. The top swirl creates a really big gap no matter how tight I roll the dough. Thoughts?
Best Answer
It's typically a problem with large pockets of air in the dough before you bake it.
For the cinnamon swirl bread, try to make sure that you're not getting air trapped when rolling it.
For other loaves, you want to make sure to punch it down well after the first rise, and make sure you aren't trapping air in it if you're doing a stretch and fold when shaping it.
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Quick Answer about "What causes gaps/holes in homemade bread?"
These wholes come from the gasses released by the yeast that feeds on the starches and sugars in the dough that result in them releasing carbon dioxide which in turn helps your dough rise. When you have an uneven spread of these gasses it is the cause of the big unwanted holes.Why does my homemade bread have holes in it?
Excess yeast causes extra air bubbles to form, creating holes in the baked bread. You prepared the recipe correctly. The interaction of the various ingredients and the preparation method used for French bread and sourdough bread are intended to create a bread which has a coarse texture and uneven holes.Why is there a gap in my bread?
If there's not another ingredient mixed into the filling, the liquid begins to seep out of the swirl, leaving behind a gap and pooling in the bottom of your pan. Just a few teaspoons of flour in the filling can do wonders to bind everything together and ensure a gorgeous swirl. The solution is simple.3 Tips to Fix TOO BIG Holes in Your Sourdough Bread
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