Are large holes always bad?

No. Many bakers prize an open crumb. Problems arise when large holes are near the top (trapped air) or distribution is extremely uneven.

Why do I have big holes only at the top?

Air trapped during shaping rises to the top during proofing. Gently de-gas during pre-shape and avoid folding air into the dough.

How do I get more even crumb?

Consistent folding, thorough mixing, and gentle de-gassing during pre-shape help. Avoid trapping air during final shaping.

Uneven Crumb

Baking

Uneven crumb with large holes next to dense areas indicates inconsistent fermentation or shaping issues. While artisan bread is not meant to be uniform, extreme variation suggests room for improvement.

Try This Right Now

1The bread is still delicious—uneven crumb is mostly aesthetic
2Large holes near top are often shaping-related
3Note which areas are dense for next bake adjustment

Detailed Solutions

Use Strategically

Easy

Different areas suit different uses.

Dense areas are great for toast and sandwiches
Open areas work well for sopping up sauces
Slice to match the use
Enjoy the variation

Analyze for Next Time

Moderate

Identify the cause for improvement.

Large holes at top: shaping trapped air
Dense bottom: insufficient fermentation
Random large holes: inconsistent folding
Adjust technique based on pattern

Why This Happens

Uneven crumb results from trapped air during shaping, inconsistent fermentation, or uneven gluten development. Contributing factors include: Air trapped during shaping, Inconsistent folding during bulk, Uneven temperature during fermentation, Mixing did not distribute starter evenly, Over-handling some areas.

Prevention for Next Time

Perform stretch and folds evenly from all sides
De-gas gently during pre-shape to remove large bubbles
Ensure starter is mixed thoroughly into dough
Shape with even tension across entire surface

Related Issues

Having other problems? Check out these related troubleshooting guides.

Dense Crumb Weak Gluten Uneven Rise Lumpy Dough