Why can I not get large CO2 holes. Mix good / 1st rise very good / 2nd rise outstanding.Am I over working the dough? The bread taste good, but has the look of industrial white bread.Thanks for any insight. Log in or register to post comments There can be many reasons for lack of large holes, but here are the top 2 IMO:Too low of a dough hydration - not enough water in your doughOverworking the dough - intensive kneading vs. stretch-and-foldAre you getting good browning of your crust? If not you may be underproofing, which is a 3rd possibility. How are you kneading your dough? Log in or register to post comments http://www.thefreshloaf.com/comment/211720#comment-211720Some recent discussion of large irregular holes in bread. Log in or register to post comments intensive kneadingI suspect you are correct with the dough hydration, it did seem a little dry, the skin seemed to tear easily. Log in or register to post comments complete, detailed info would help people to provide more informed replies than they can now. Log in or register to post comments
There can be many reasons for lack of large holes, but here are the top 2 IMO:Too low of a dough hydration - not enough water in your doughOverworking the dough - intensive kneading vs. stretch-and-foldAre you getting good browning of your crust? If not you may be underproofing, which is a 3rd possibility. How are you kneading your dough? Log in or register to post comments
http://www.thefreshloaf.com/comment/211720#comment-211720Some recent discussion of large irregular holes in bread. Log in or register to post comments
intensive kneadingI suspect you are correct with the dough hydration, it did seem a little dry, the skin seemed to tear easily. Log in or register to post comments
complete, detailed info would help people to provide more informed replies than they can now. Log in or register to post comments
There can be many reasons for lack of large holes, but here are the top 2 IMO:
Are you getting good browning of your crust? If not you may be underproofing, which is a 3rd possibility.
How are you kneading your dough?
http://www.thefreshloaf.com/comment/211720#comment-211720
Some recent discussion of large irregular holes in bread.
intensive kneading
I suspect you are correct with the dough hydration, it did seem a little dry, the skin seemed to tear easily.
complete, detailed info would help people to provide more informed replies than they can now.