The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Holes near top of loaf

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bakebeatsjuction's picture
bakebeatsjuction

Holes near top of loaf

Hello my name is Shawn I've been making bread at a bakery catering deli for about 5 months i make 10 loaves of sourdough, honey wheat and a hearty12 grain bread every day each batch is roughly 6.5lbs flour, 2.5lbs bread mix, half a cup of instant yeast and +/-2 quarts of water. I don't kneed by hand i have a commercial mixer with hook... Ill mix the dry and yeast for 2 min add water by 3 done by 5 dough out portion make into ball let sit for a few min so it rises a little then pound out flat wet a little with water, fold into envolope roll up towards the flap rolling into log put in pan,( its a Cast iron metal 5 loaf pan) i put all 10 loaves of bread in the proofer its commerical i manipulate the environment inside the proofer oven by putting about 2 quarts of warm water with a spoonful of sugar in a pan in there , an hour or more in the proofer. Bake at 325°F for about 30 min ... I seem to be getting holes near the to of the slice we use the bread for sandwiches ..... Please Help!!

Mini Oven's picture
Mini Oven

Maybe the iron is too cold and the exposed top warms up faster resulting in large gas bubbles at the top.

bakebeatsjuction's picture
bakebeatsjuction

no But i'm adding slits on the tops of the Loafs already in the oven well c how they turn out if this doesnt do the trick ill try that tomorrow thanks

FlourChild's picture
FlourChild

I'm thinking that 2 minutes of kneading (from minutes 3 to 5 in your description above) isn't enough to develop the dough's structure adequately to fully and evenly hold on to the gases produced.  Since your procedure doesn't allow for much bulk fermentation, that won't help make up any inadequacy in structure from a short mix.  I would suggest kneading longer, and/or extending the bulk fermentation.