Why Does My Baked Bread Have a Large Tunnel-Like Hole?

A large tunnel-like hole in baked bread can be caused by several factors. When baking bread, it's essential to pay attention to the proofing times, kneading technique, and shaping method to achieve a more uniform crumb.

Common Causes of Large Holes in Baked Bread

Underproofing

If the dough hasn’t risen enough before baking, it can expand rapidly in the oven, creating large holes. Ensure the dough is adequately proofed and has doubled in size to avoid these large tunnel-like holes.

Overproofing

Conversely, if the dough is overproofed, the gluten structure can weaken, leading to collapse and uneven holes.

Insufficient Kneading

Proper kneading develops gluten, which helps trap gases. If the dough is not kneaded enough, it may not hold its shape well, resulting in holes.

Rapid Oven Spring

If the dough rises too quickly in the oven, it may create large bubbles. This can happen if the oven is too hot or if the dough was too cold when placed in the oven.

Too Much Hydration

A very wet dough can create larger holes. If your recipe has a high hydration level, consider adjusting the water content to improve the crumb structure.

Poor Shaping

If the dough isn’t shaped tightly enough, it can lead to large air pockets forming during baking.

Additional Tips to Prevent Large Holes in Baked Bread

Yeast and Its Impact

While not always mentioned, the type and amount of yeast can also influence the crumb structure. Too much yeast can cause enormous bubbles. For a light and airy bread, you might let your bread overproof to allow more time for bubble formation.

Home Economics Class Memories

Remember from your home economics class that over-mixing can cause those large holes. This practice was often associated with using wheat ingredients, but surprisingly, the same principle applies to gluten-free dough. According to Bob's Red Mill blog, gluten-free bread should not be over mixed or kneaded.

Proper De-Gassing

To ensure the best results, de-gas your bread dough properly. This is why dough is often allowed to rise twice—punching it down after the first fermentation can help remove some initial gas bubbles. In some baking styles, the dough is even rolled out flat to remove as much of the initial gas bubbles as possible.

By paying close attention to proofing times, kneading technique, shaping method, and adjusting these factors, you can significantly improve the structure of your baked bread and avoid those large, tunnel-like holes.