Why does bread have holes?

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Holes in the bread

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Holes in the bread

of saveman168 »Sun Oct 16, 2016, 6:24 pm

Bought a new flour mill and the Ankarsum dough kneading machine. Mill makes very fine flour. Now I have baked a large wholemeal bread from whole wheat flour 1500g and 1000ml water and a little salt with 42g yeast. I kneaded the dough for 15 minutes and let it rest, then kneaded it again and put it in the mold. Baked for 40 minutes at 200 ° C. But then the baker ran through me (big hole in the middle) I don't understand, because the same recipe always worked for me. However, I put 50% more yeast in there. Since the pores of the bread were quite large last time, I have now reduced the yeast a little.

What am I doing wrong?

Posts: 6
Registered: Sat 9 Jul 2016, 12:55 pm

Re: holes in the bread

of _xmas »Sun Oct 16, 2016, 6:37 pm

save, please set the exact recipe, temperature, baking time / heat and maybe also a photo
Then we can possibly help.

Did you process the VK flour immediately after grinding it?

1500g flour and how much salt?
Everybody said it will not work.
Then someone came along who didn't know and just did it.

Posts: 12559
Registered: Tue 8th Mar 2011, 10:05 pm
Place of residence: deep in the west

Re: holes in the bread

of saveman168 »Sun Oct 16, 2016, 6:57 pm

Whole wheat flour 1500g
Water 1000ml
Yeast 42g
Salt 1 tsp
A bread with 250g raisins, A bread without raisins
Kneading time 15min
Rest time 30min
knead again for 5min
Resting time before baking 15min
Baking time 40 minutes at 200 ° C, fan oven
I painted whole wheat flour the evening before
The bread with raisins has risen about 10 minutes longer than the bread without raisins and therefore has a larger hole


Posts: 6
Registered: Sat 9 Jul 2016, 12:55 pm

Re: holes in the bread

of StSDijle »Sun Oct 16, 2016, 10:15 pm

Hello saveman,

Your rest times are extremely short and you may have kneaded for too long. It's also extremely low in salt and quite a bit of yeast. I also find your dough yield quite low for a box of bread. You are now at 166, most of the box breads I know are over 170, that would be about 1.1l of water with your 1.5kg flour.

With direct dough preparation, I would only use 1/4 of the yeast and only knead for 5-8 minutes. Then let it go for 2 hours. Shapes and put into the mold. Wait until the volume has doubled (at least 45 minutes). This is roughly what I bake when I forget to make sourdough.

Or even less yeast (about 5g) and cook overnight in the refrigerator (24h or more). In terms of taste, this will probably be the best thing you can get with direct dough processing. Personally, I find pure wheat bread with yeast always a bit bland, but that's probably a matter of taste ...

best regards
Posts: 1018
Registered: Wed 6 Jul 2016, 8:49 pm

Re: holes in the bread

of sun42 »Sun Oct 16, 2016, 10:18 pm

Brief profile: The resulting baking error is due to insufficient cohesion of the bread crumb. The bread clearly contains too much yeast, the swelling of the flour is not sufficient, the amount of water can be increased a little, the second kneading is counterproductive and the piece cooked is far too short. Information on bread defects: "UlmerSpatz baking defects" p.50. Remedy: It is better to choose a recipe that is "sure to succeed".

Posts: 1037
Registered: Sa 6 Dec 2014, 11:06 pm

Re: holes in the bread

of saveman168 »Mon 17th Oct 2016, 6:10 pm

First of all, thank you.

will try the tips.

Posts: 6
Registered: Sat 9 Jul 2016, 12:55 pm

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