04/24/2026
Why won’t my dough form big holes?
That is a question I recently came across in one of my posts from a couple of weeks ago. So I thought, let’s make it a post. If this sounds like a topic you’d be interested in, let’s talk about it.
This person is obviously talking about the signature sourdough open crumb. Those irregular holes that make sourdough look light, airy and bakery worthy. And yes, everyone wants them. But what most beginners do not realise is that big holes are not created by one trick or one step. They are the result of several small things working together from start to finish.
First, it helps to understand what those holes actually are. Open crumb is simply trapped gas. Your starter produces gas during fermentation. If the dough has enough strength to hold that gas, and you handle it in a way that does not squeeze it out, those pockets stay inside and expand in the oven. If any part of that chain breaks, the crumb tightens.
One of the most common reasons is dough strength. If the gluten network is weak, it cannot hold gas. Weak gluten can come from low protein flour, too much water for the flour you are using, skipping proper mixing, or not doing enough strengthening folds during bulk fermentation. The dough may feel soft and jiggly, but if it tears easily and cannot hold shape, it will not trap large bubbles. Choosing a bread flour with decent protein, mixing thoroughly at the start, and doing regular stretch and folds or coil folds builds the internal structure needed to hold air.
Hydration also plays a role. Higher hydration doughs generally allow larger holes, but only if the dough is strong enough to support it. Many beginners push hydration too high too early. The dough becomes slack, sticky and hard to control, then collapses during shaping. A moderate hydration that you can handle confidently will give better results than a very wet dough that has no strength. Once you master handling, you can slowly increase hydration if you want a more open crumb.
Fermentation timing is another big piece. Under fermented dough does not have enough gas inside. It will feel dense, tight and resistant. Over fermented dough has too much gas, the gluten weakens, and the structure collapses. Both lead to a tighter crumb. During bulk fermentation, the dough should rise noticeably, feel lighter, show bubbles along the sides and top, and wobble when the bowl is shaken. That is the window where shaping will preserve internal air. Learning to read the dough rather than watching the clock is key.
Starter strength matters too. A young or weak starter produces gas slowly and inconsistently. That makes it harder to build an airy structure. A starter that doubles reliably, smells fresh and tangy, and rises predictably after feeding will give you better fermentation and better crumb. If your starter is still young, your bread will improve as the culture matures.
Shaping technique is often overlooked. When shaping, the goal is to organise the dough and create surface tension without pressing out all the gas. If you degas too aggressively, you flatten the bubbles you spent hours building. Gentle handling, light flouring, and confident but soft movements help preserve internal air pockets while still giving the loaf structure.
Proofing after shaping also affects crumb. If you bake too early, the interior has not expanded enough. If you wait too long, the dough over expands and then deflates in the oven. The finger poke test helps. A slow spring back that leaves a slight indentation is usually a good sign.
Baking setup matters as well. Strong oven heat and steam in the first part of the bake help the loaf expand quickly, opening the crumb further. A weak oven or lack of steam can limit oven spring, leaving a tighter interior even if fermentation was good.
It is also worth saying that open crumb is not always the goal. Sandwich loaves, toast bread, and heavily seeded doughs naturally have tighter crumb. Chasing huge holes in every loaf can lead to frustration. What matters most is lightness, good flavour and proper fermentation. Big holes are just a visual style.
So if your dough is not forming big holes yet, do not assume you are failing. Look at flour choice, hydration, dough strength, fermentation, shaping and baking conditions. Improve one step at a time. As your starter matures and your handling becomes more confident, the crumb will open up naturally.
End of post.
I hope this helps anyone who ever attempted achieving an open crumb but ended up with a tight crumb and wondered what went wrong.
