The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Cavernous holes

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quantegy's picture
quantegy

Cavernous holes

I've been working on sourdough breads recently, with some decent results - tastes good at least.  I'm pretty sure I need to improve in dough development and shaping, but I'm not sure how to fix the issue in that latest loaves - very large holes.  I've searched and found many posts about how to get big holes, but not many on avoiding huge ones.  The few I found quoted Hamelman, referring to a flaw in shaping. But they don't say how to fix it.  I should pick up a couple books, but does anyone have any tips for now?

 Here is a picture of one of the loaves (it's several days old so it's not at it's freshest, but it gets the idea across). It's the Tartine country loaf formula.

 

Mini Oven's picture
Mini Oven

as the sourdough is rising, it is part of shaping the dough.  Interrupt the bulk rising process by flipping the dough upside down and do some folds, gently degassing as you stretch and place the dough back over the rest.  Rotate around the loaf so that at least 4 sides are involved.  You can look up the videos or use the search machine to find S & F  or stretch and fold or envelope folds or degassing sourdough and you will find the information you're looking for.  

Nice big holes by the way.  Have you thought about stuffing it?

Mini

quantegy's picture
quantegy

Thanks.  Yes, I did folds every 30 min during the bulk ferment.  Perhaps I just need to be a bit more firm.

Wild-Yeast's picture
Wild-Yeast

I had the same thought as Mini Oven.  Reminds me of Creme Puffs..,

You might try adding a little shaping after the folds. It will help yield a finer and more uniform crumb structure.

Wild-Yeast