The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Air Holes

renae's picture

Air Holes

I'm new to this and have a quick question. I have been making a natural yeast bread that is just a little lighter than traditional sourdough. I recently have been having problems with air holes forming near the top of the loaf and after it's baked there will be a big hole between the crust and the loaf. Any suggestions?




Floydm's picture
sitkabaker's picture

Renae, I have been told by a pretty reliable source that the top separating from the rest of the loaf like that..(I have had that happen too) is a result of over proofing. Hydration holes happen in the crumb but a major separation is different. Try reducing your final proof time and see if that works.