The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Giant and Uneven Holes

swedishflish's picture

Giant and Uneven Holes

My loaf is at 73% hydration and a 6 hour bulk ferment at around 70F. I did one stretch and fold, one lamination, and 4 coil folds. I did something a little different this time where I added my starter and my salt at the same time and then slap and folded. I usually add the salt 30 minutes after I add in the levain but I decided to add it at the same time and ended up with this crumb.

What is the cause of these giant holes?

Our Crumb's picture
Our Crumb

Google , or use the TFL search box, for that.

In a word:  Underfermentation.