The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

How can I get lovely holes in my bread?

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CoveredInFlour's picture
CoveredInFlour

How can I get lovely holes in my bread?

Hello!


When I last made a baguette in Epi form, I got beautiful holes in my bread, similar to this (picture borrowed from DonD's Pain Aux Cereales post):



But when I remade them today, they came out with smaller holes, similar to an Italian loaf. The only difference in the making of these batches was that this time I kneaded the dough for 12 minutes, worked it much less in shaping and (unfortunately) left the steam pan in the whole of the baking time.


Is there a way to achieve nicely holey bread such as the above when making a baguette?

dmsnyder's picture
dmsnyder
CoveredInFlour's picture
CoveredInFlour

Thanks, David! I'll go check it out. Sometimes it's difficuly to find topics using the search box. :)

richawatt's picture
richawatt

the open structure in bread depends on so many things it is hard to narrow it down to just one.  you should keep a journal on everything you do in your baking, from temperatures to weights of ingredients.  it will come in handy when your making bread