August 27, 2020 - 11:12am
Hole in middle of loaf - the cause?
Hello,
i keep getting holes in the middle of my loaves (regular yeasted white breads) and I can’t figure out what’s causing it! What could be the issue please? It’s a big hole right in the centre of the bread
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How are you shaping the loaf?
Scroll down on this link for a basic shaping technique. https://www.theperfectloaf.com/guides/shaping-a-pan-loaf/
Dave
Ferment the dough fully and proof it completely before baking.
I second Rock's advice. Loose shaping can also create air pockets that become troughs in the oven. Shape nice and tight.
Are you checking for doneness by using an instant-read thermometer? Because I've had it happen before where I've stuck the thermometer in the middle of the loaf, jiggled it around too much, and sliced the bread open to find a big old hole in the center. I kinda doubt this is the case, fermentation or shaping are the more likely culprits, but just to throw it out there as a possibility.
it could be an... oven mouse! Not just any oven mouse, but "The Oven Mouse." Or one of the rare breed of oven mice, or a relative. According to my kitchen elves, these species love high heat like a sauna and when you aren't looking, sneak into the oven jumping into the loaf and eat out the middle....and leave a hole! Count yourself blessed to be a victim of such a rare occurance. They also like to hide behind oven probe thermometers. And dont blink when removing the loaf from the oven, you'll miss their escape!
A crumb photo may provide proof.
Caution, if baking multiple loaves at the same time and more than one loaf is affected, you may have an outright invasion of the varmits. You could be living in their cultural center or "Oven Mouse Homeland."
Edit: Looks like I scared you off. Sorry. I'm just joking around. Most likely the bubble formed when shaping. How are you shaping the loaf before the final proof? A picture would help a lot. From the thickness of the bread, and the shape of the bubble and possible layers, maybe one can tell if the dough was shaped too early, not degassed enough or if it was over proofed. Was it a pita bread type of hollow with even light density above and below the hollow? Or something else?
I wonder if oven mice can be slowed down with a little hooch... :)
I trained mine to cut the holes in bagels to save me a step.
I would second the doneness - it has just not cooked for long enough. Try lowering the temp slightly and leave it in for longer.
I have had a few holes in the middle over the years in my white bread and that was the reason. I cook my loaves at about 190C fan forced for about 30 minutes.
If you're kneading with wet hands and don't work the dough enough, you can easily trap a pocket of water in the ball. The yeast will have an easier time in that pocket with the available water and will also preferentially produce CO2 into the pocket rather than into small air holes. The extra moisture within the pocket will also keep the surrounding dough stretchy in the oven, making that pocket "spring" more than the rest of your dough.
A pocket of flour can also be the cause. If you fold two sides of dough that are floured, and don't knead the overall ball back enough, you'll get a thin layer inside the ball where the dough doesn't stick to itself very well.
The remedy in both cases to ensure that your kneading and final handling of the doughball before shaping is thorough and consistent. This will produce a consistent crumb.