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My loaf has big holes underneath the crust/a tight seam of dough at the base/is dense in texture
Appears in
By Ruth Clemens
Published 2013
These problems are caused by under proving a loaf before baking. Make sure that the dough has swelled to 85–90 per cent of its original size before baking
otherwise the crust can fly upwards in a balloon effect, separating from the dough, and leaving a gaping hole between the crust and the loaf. It is also the cause of a seam of what looks like uncooked dough in the bottom 5mm (¼ in) of a loaf and will leave you with dense-textured bread.
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