Large holes in bread
Also searched as: open crumb, airy bread, holes in bread, airier
In short: Large holes need three things: a stretchy network, enough gas and a dough soft enough to expand.
Like bubble gum bubbles: with soft, stretchy gum they get big; with hard gum they stay small.
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What Large holes in bread means
Holes are gas bubbles that the holds in place in the oven. More water in the dough makes the network stretchier, a long prove brings more gas and gentle shaping preserves the bubbles.
What happens
A soft, wet dough lets bubbles grow large. Stretching and folding strengthens the network without crushing the bubbles. keeps the crust soft so the loaf can still rise.
Rules of thumb
- More water in the dough, but only as much as you can handle.
- instead of kneading.
- Do not knock out the gas when shaping; build tension gently.
In practice
1
Bread
Ciabatta and sourdough with a lot of water, sandwich bread with little: the amount of water decides the crumb.
Sources · 2
- King Arthur Baking: Baking bread with steam at home
- Harold McGee: On Food and Cooking (2004), Kapitel Brot, Getreide