What You’ll Learn
- When large holes are normal.
- How to recognise fermentation tunnels.
- How shaping redistributes gas.
- Why chasing open crumb can backfire.
- How to create a more even crumb.
Quick Answer
Large holes are not automatically a problem. If the surrounding crumb is light and even, they may simply be part of an open structure. If the holes sit inside dense, tight crumb, the dough may be under-fermented or poorly shaped.
This lesson is part of our Troubleshooting section: “Fix the most common sourdough problems.”
Good Large Holes
Open, light crumb with varied bubbles can be desirable.
Bad Tunnels
Huge voids surrounded by dense crumb often point to under-fermentation.
Shaping
Poor degassing or trapped pockets can create isolated holes.
Hydration
Wetter dough can support a more open crumb, but only when fermentation and strength are right.
Flour
Strong flour supports larger gas cells more effectively.
How to Make Crumb More Even
Ferment fully and shape with controlled, gentle pressure.
From Our Workshop
We care far more about even fermentation than whether a crumb photo looks dramatic.
Bake Slower Tip
Judge the whole slice, not the single biggest hole.
Common Mistake
Do not increase hydration just to chase large holes.
Today You Learned
- Large holes can be normal.
- Dense surrounding crumb suggests a problem.
- Shaping affects gas distribution.
- Hydration alone does not create open crumb.
- Even fermentation is the goal.
Frequently Asked Questions
Are large holes good?
Sometimes.
Why is there one giant tunnel?
It may be trapped gas or under-fermentation.
Should I degas during shaping?
Gently redistribute very large bubbles without crushing everything.
Does high hydration cause holes?
It can contribute, but is not the only factor.
How do I get a more even crumb?
Improve fermentation and shaping consistency.
Tools Mentioned in This Guide
These products are directly related to the troubleshooting steps covered in this lesson.
Make the Next Bake Easier
A beautiful crumb comes from balanced fermentation, not from trying to preserve every bubble.
Continue Learning
Next lesson: Why Is My Sourdough Crumb Too Tight?
Troubleshoot one variable at a time
Diagnose from the whole loaf, not one symptom. Compare dough strength, fermentation, proofing, scoring and bake together. Changing several stages at once can hide the real cause and make the next result harder to interpret.