Bread and yeast doughs
Big irregular holes, wildly open crumb
3 likely causes, sorted by where the problem lives. Work down the list and change one variable at a time.
Likely causes
- techniqueUnder-mixed.
- formulaOver-hydrated for the style you want.
- techniqueUnder-degassed before shaping.
What to change
- Mix or fold more to build a more even structure.
- Degas and shape firmly for a tighter crumb.
- Lower the hydration if you want an even crumb rather than an open one.
Read it with the four domains in mind
FormulaThe recipe itself: ratios, quantities, and ingredient choice.
TechniqueWhat you did: mixing, shaping, timing, handling.
EnvironmentThe room: temperature, humidity, altitude, storage.
EquipmentThe gear: oven calibration, pans, mixer, tools.
Adapted from the master symptom matrices in Environmental Variables & Troubleshooting. General sourcing across these tables: Figoni (2011); Gisslen (2016); Corriher (2008); McGee (2004); Modernist Bread (2017); King Arthur Baking technical guides; BAKERpedia.
Other bread symptoms
Dense, heavy crumb
Gummy, undercooked interior
Flat, spread loaf with little height
Collapses when scored or loaded into the oven
Dense and tight, bursting at the side
No oven spring
Pale crust
Crust too dark
Tight, close crumb when you wanted open
Sudden collapse in the oven
Bread Atlas & Sourdough · Dough Temperature Calculator · The full troubleshooting method · All 50 symptoms