Huge holes


why are the holes so big? They cut aross almost the entire loaf

221 users have voted.


PeterD 2016 January 28

Its a variation on the 'flying crust' or 'handbag'. To cut a long story short - 2 likely reasons. First is underproofing whereby your loaf hits the oven heat and a lot of gas is realeased but there is unsufficient gluten structure to contain it. As part of the remedy for this you may try a few more stretch and folds along the way. Is it a rye loaf? You will note that rye doesn't have the gluten that baker's flour has so the laof will need  little more care. Make sure that the first bulk ferment is preceeded by the previously mentioned stretch and folds. Secondly, you allow sufficient time for the ferment/first proof. I keep remembering things so the other point is that I have done extra stretch and fold halfway through the bulk ferment, no problem. Perhaps a little degas before shaping stage in case you have trapped CO2 in there. Good luck.

PS Let's call this the 'Knuckleduster' loaf ; )

Jonthebaker 2016 January 28

Using bread flour.

any suggestiona on wether to apply more strech and folding while kneading on the bulk fermentation stage or folding prior to placing in basket?

i do kneading every 30 min for 3 hrs and two rounds of folding and shapping  

Anonymous 2016 February 10

My opinion (as I have had this happen to me on too many occasion I care to admit!) is to let it prove longer. I prove mine in baskets and in the summer 4 hours might be enough but in the winter 10 hours is better (although the bread has lost a bit of oompf in the oven bounce then). I hope that is helpful



farinam's picture
farinam 2016 February 20

Hello Jonthebaker,

This could be due to a shaping fault where large pockets of air are trapped in the dough during folding/rolling and the dough does not rejoin before baking.  This can be due to drying of the surface of the dough during development/preferment or due to excess flour during shaping producing a similar effect.  If the airpockets join up during baking you get the handbag/flying crust result or in your case where they have remained separate, the 'knuckle-duster' as Peter so aptly called it.

Good luck with your projects.


Anonymous 2016 February 22

How are you handling the dough when you shape? Are you using flour or water to shape? 

Rex Bakery 2016 March 14


I make sourodugh at or above 75% hydration all the time, it is more tricky but the ferment is quicker. This looks like you have retarded the dough and then not let it ferment enough for the second rise. In fact the dough might have even been cold.  I suggest you retard in bulk, then leave to warm the next day , when the dough is looking active, shape, then leave for a period in a banneton,  then bake when ready,Use your finger to touch the dough when it is almost not pushing back it is ready. 


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