How Do You Prevent Holes In Bread?


If I want holes in my bread, I stretch and fold the dough every 60 minutes or so during the first rise of a sourdough bread and every 30 minutes or so during the first rise of a bread with added yeast. Depending on the sourdough bread I am making, the first rise may be as few as four hours or as many as eight.

What gas makes holes in bread?

A loaf of bread will nearly double in volume, which you can see by looking at the holes in bread caused by CO2 bubbles. During the proofing process, when CO2 is produced it begins to apply pressure which makes the dough rise.

What fungus is responsible for the holes in bread?

In some types of bread, these holes are very large, giving the bread a light, fluffy texture, while in others they are smaller. These holes are produced by the action of yeast during the bread-making process.

What is the difference between sourdough and white bread?

While regular bread is leavened with packaged yeast, sourdough bread is leavened with Lactobacillus bacteria and wild yeasts. This mixture of bacteria and wild yeast is called a sourdough starter. … Fermentation gives sourdough its distinctive sour flavor and light, airy texture.

What helps yeast to grow?

Growing yeast love to eat sugar and starches, like the ones in bread flour. When they eat these starches, some of the proteins in the flour, called glutens, swell up. Yeast eating starch make a gas called carbon dioxide that forms lots of tiny bubbles in the bread dough.

What are holes in bread called?

Crumb – The pattern and size of holes inside of a loaf. Artisan breads made with high hydration dough typically have an open and irregular crumb. Hydration – The ratio of water to flour by weight in a bread recipe.

How do you make big holes in a baguette?

To obtain a bread with more holes and air pockets, you want a higher ratio of water to flour, in this case, about 80% hydration. The crusty exterior is achieved by quickly spraying the baguettes with water and locking that steam in the oven.

How do you get air holes in sourdough bread?

If you mix flour and water together and let it sit for a few hours at room temperature before adding the sourdough (or the yeast, mixed with a little flour and water into a batter and left to ferment), a method popularised by the late Professor Raymond Calvel, the aeration in the final loaf appears to be greater than …

Why doesn’t my bread have holes in it?

In short, the main factors are: The right flour and balance between water and flour – depends greatly on flour quality. The right kneading – enough to make the gluten into an elastic structure with long threads, but not too much as it will break the structure.

Why do bakers try to get a lot of air into bread dough?

The stretchy part of bread that holds the gas is called gluten. Gluten is formed when the proteins in flour come in contact with water, and as the two ingredients are kneaded, more and more gluten forms. This stretchy molecule traps air bubbles inside the dough.

What happens if bread is over proofed?

When a loaf proofs for too long, or is proofed at too high a temperature, the dough over-aerates and the gluten over-relaxes, allowing the gas pressure inside the loaf to overwhelm the dough’s internal structure.

Should sourdough bread have big holes?

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!


How do you make bread more dense?

Use Whole Wheat Flour for Dense Bread

According to Our Everyday Life, whole wheat flour makes the bread much denser. If you’re using a bread maker, consider using whole wheat flour instead of all-purpose or white flour.

How do I get more crumbs in my baguette?

It’s possible to achieve an open crumb by mixing with your hands or a mechanical mixer; you can have a light loaf of bread with a stiff preferment or a liquid version; and you can choose to proof your dough at room temperature or in the fridge overnight.

What makes a good baguette?

– A good baguette should be sturdy and hold its shape when you pick it up. – An inferior loaf will have a smooth appearance with regularly spaced holes when sliced. It will taste “cottony” and bland and will dissolve in the mouth. – A good baguette will have an “apricot-like” aroma.

What process explains why bread rises and has small holes in it?

Ethanol is produced by alcoholic fermentation of the glucose in corn or other plants. This type of fermentation also explains why bread dough rises. … The gas forms bubbles in the dough, which cause the dough to expand. The bubbles also leave small holes in the bread after it bakes, making the bread light and fluffy.

Is ciabatta bread healthier than white bread?

Ciabatta has the same basic ingredients as many other breads — flour, yeast, water, oil and salt. But the difference is that the dough is extremely wet. … Ciabatta isn’t your healthiest type of roll though. Aside from carbohydrates, it has very few nutrients to offer.

How do you naturally grow yeast?


  1. Place three to four tablespoons of raisins in your jar. …
  2. Fill the jar ¾ full with water. …
  3. Place jar at constant room temperature. …
  4. Stir at least once a day for three to four days.
  5. When bubbles form on the top and you smell a wine-like fermentation you have yeast. …
  6. Place your new yeast in the refrigerator.

How long does it take for yeast to produce CO2?

Using 1/4 teaspoon of yeast and 2 cups of sugar will result in CO2 production for about 4 to 5 weeks.

What happens when yeast and sugar mixed with warm water?

The environment matters, and if the water were too hot, it would kill the yeast microorganisms. The yeast alone does not react until sugar and warm water are added and mixed to create the fermentation process. … The balloon will expand as the gas from the yeast fermentation rises.

What is the healthiest bread you can eat?

The 7 Healthiest Types of Bread

  1. Sprouted whole grain. Sprouted bread is made from whole grains that have started to sprout from exposure to heat and moisture. …
  2. Sourdough. …
  3. 100% whole wheat. …
  4. Oat bread. …
  5. Flax bread. …
  6. 100% sprouted rye bread. …
  7. Healthy gluten-free bread.

Is sourdough better than white bread?

The bottom line. Sourdough is a healthier alternative to regular white or whole wheat bread. Although it has comparable nutrients, the lower phytate levels mean it is more digestible and nutritious. The prebiotics also help to keep your gut bacteria happy, and it may be less likely to spike blood sugar levels.