The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

All is well except CO2 holes

February 1, 2016 - 7:20am
Jackmccarver's picture
Jackmccarver

All is well except CO2 holes

Why can I not get large CO2 holes. Mix good / 1st rise very good / 2nd rise outstanding.

Am I over working the dough? The bread taste good, but has the look of industrial white bread.

Thanks for any insight.

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cranbo's picture
cranbo
Feb 1 2016 - 9:15am

There can be many reasons for lack of large holes, but here are the top 2 IMO:

  • Too low of a dough hydration - not enough water in your dough
  • Overworking the dough - intensive kneading vs. stretch-and-fold

Are you getting good browning of your crust? If not you may be underproofing, which is a 3rd possibility. 

How are you kneading your dough? 

cranbo's picture
cranbo
Feb 1 2016 - 9:23am

http://www.thefreshloaf.com/comment/211720#comment-211720

Some recent discussion of large irregular holes in bread. 

Jackmccarver's picture
Jackmccarver
Feb 1 2016 - 2:07pm

intensive kneading

I suspect you are correct with the dough hydration, it did seem a little dry, the skin seemed to tear easily.

 

 

Arjon's picture
Arjon
Feb 1 2016 - 9:16am

complete, detailed info would help people to provide more informed replies than they can now.