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large holes throughout the bread

post #1 of 3
10/20/10 at 10:22am
Thread Starter 

white and wheat bread coming out with large holes not real easy to make a sandwich. Is dough being mixed too long or baked improperly somehow?

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post #2 of 3
10/20/10 at 10:39am

Welcome to Cheftalk, AngelBaby. Hope you enjoy being with us.

 

We'll need a little more information about your recipe and, perhaps more importantly, procedures, so we can focus a little better on potential causes.

 

 

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #3 of 3
10/20/10 at 12:05pm

If there's one or two really big, long "holes" just under the crust, it's a condition called "flying crust."  The problem and solutions all lay in how you form your loaves.

 

But if your bread has an open structure from to bottom and all the way through, that's something different.  If it makes you feel better, people spend years learning how to get that.

 

And yes to a description of how you mix, knead, proof (aka let them rise), punch down, and form your loaves.  The recipe itself isn't as important but you might as well throw that in too. 

 

BDL

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