What hole size to prefer in the bread for what reasons?
I have seen someone asking how to get big holes in a bread? and then someone else asking how to get small holes in the bread?
Why would someone like big holes and the other person small holes?
Question: Is it all about the looks? Big holes look fancier than the smaller ones OR do the size of the holes impact the taste and texture of the breads?
Best Answer
There are lots of styles of bread, which of course different people have different preferences for, and which lend themselves to different applications.
First, what do the holes indicate? The holes are pockets or cells in the gluten network in the loaf--so the stronger the gluten network, the larger the holes can expand during proofing. similarly, the more active the yeast, or the longer the proof, the larger the holes will have the potential to expand.
So large holes tend to be found in breads with strong gluten networks, which have longer proofing times. These loaves will have chewier texture, and yeastier flavor, which can be very delicious.
For other applications, such as a typical US-style sandwich bread, the desire is for a more tender product, which is indicative of less gluten development; also, large holes would let spreads or condiments soak through the bread more easily, which is not so desirable in a sandwich to be eaten out of hand. So these loaves are typically ones with smaller holes.
So the holes are either a factor themselves (as in sandwich bread), or indicative of other qualities of the loaf (as in so-called artisan style bread)--but either way, they are a very visible indicator of the nature of the loaf, and so getting the desired holes will help get the desired loaf qualities.
I am sure there are many more qualified bread experts who will give you a more detailed answer...
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What determines the size of holes in 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 bread have big holes?
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.What do holes in bread mean?
Without enough gluten, you're not going to get a good rise in your dough and the gas pockets inside will likely burst. These burst pockets can form large holes in your bread. You develop enough gluten in your bread through kneading and using a high protein flour.Are holes good in bread?
We get many questions from customers about why their sourdough bread has uneven holes in it. Holes that are too big obviously aren't good, neither are 'tunnel' holes along the length of your sourdough loaf. But uneven holes occurring through your sourdough is good, not bad!The 7 Most Common Breadmaking Mistakes You’re Probably Making
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Answer 2
The size of the holes in bread is largely due to the water content of the bread, although the yeast used and the method used also makes a difference. In general the more water in the bread the bigger the holes.
There's been more than one discussion on this exact topic before, here is one that has some excellent information.
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Images: Ono Kosuki, Brett Sayles, Erik Mclean, Brett Sayles