The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Holey loaf!

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BakingBetty's picture
BakingBetty

Holey loaf!

Hello

I've been making standard loaves shaped into boules. I've made them with white and wholemead flour. They taste good with a good rise. But, almost everytime I get these giant holes in the loaf (see photo). I've had flying crusts early on and it isn't this. I'm fairly sure it's to do with kneading.....do you guys agree? If it is, how do I resolve the problem? I've watched and watched many Youtube videos and tried my best to imitate their techniques. Is there something I'm missing?

dabrownman's picture
dabrownman

No knead bread doesn't have holes like that.  I'm guessing the answer lies in the shaping of the boule,  Degassing it  gently before shaping tightly will solve this.  If not your, kitchen is probably haunted and you might need divine intervention :-)

Hopes this helps! 

BakingBetty's picture
BakingBetty

Yes, I meant to say shaping not kneading. Doh! SO we are in agreement. I try to get the boule really tight but EVERY time I get these holes!!?

PMcCool's picture
PMcCool

This could be a result of shaping, Betty.  There appears to be a layer of flour that got wrapped into the loaf during the shaping process, which created a weak zone that allowed the separation to form.  If you look closely, it appears to wrap all the way around the loaf and also shows up as a white line across the base of the loaf.

The interior of the bread also appears to be somewhat underbaked.  The crumb structure looks compressed, as if the bubble walls that make up the crumb were not fully set by the heat and did not have the strength to support the loaf.  That would also work to create the large void. 

What was the internal temperature of the loaf when you took it from the oven?

Paul

BakingBetty's picture
BakingBetty

Hi PMcCool

I've no idea about temperature - I don't have a whizzy thermometer. It was a bit underbaked - 210oC fan oven for 40 mins. Is the problem not enough kneading? The recipe was 500g fl and I mix enough water that the dough is sticky but quickly becomes managable after a bit of kneading. Interesting what you think about the large hole - I try to use a minimum of flour when shaping. Should I avoid using flour completely at this stage do you think?

PMcCool's picture
PMcCool

especially with fan assist.  For a bread of this style, an internal temperature of 95-98C would indicate a full bake. 

No, I don't think the kneading is an issue. Nor would I suggest that you completely eliminate French flour while shaping. Just be careful off brush off any loose flour on any dough surface that gets embedded in the loaf's interior. 

Best of luck with the next bake. 

Paul

BakingBetty's picture
BakingBetty

THanks for the help. I did this one again and NO HOLES. I made the dough a little less sticky and so didn't need any flour. Result - no holes!