✔ Updated · 8 causes, a diagnosis table and how to get holes on purpose
Slicing into a loaf and finding a cave in the middle is so frustrating. The good news is that big holes always have a reason, and most are easy to fix next bake.
Large holes in bread are most often the result of the dough rising too long (overproofing) or too fast, from too much yeast or a rise that's too warm. Air trapped while shaping, flour or oil rolled into the dough, and weak gluten cause them too. Small, even holes are normal: they come from carbon dioxide made by the yeast.
- Most common: overproofing or too much yeast.
- Tunnel under the top crust: trapped air or underproofing.
- Rise at about 75°F, not in a hot oven.
- Press out big bubbles and shape tightly before the last rise.
Why Does Bread Have Holes at All?
Holes are how bread works. Yeast eats the sugars in flour and gives off carbon dioxide, and stretchy gluten traps that gas in thousands of little pockets. In the oven, the gas expands, the steam puffs it further, and the crumb sets around the bubbles.
So holes are good. The problem is when a few bubbles grow huge, or merge into one big tunnel, instead of staying small and evenly spread.
Diagnose Your Holes
| What you see | Most likely cause | Fix |
|---|---|---|
| Big irregular holes all through | Overproofed or too much yeast | Shorter rise, less yeast, poke test |
| One big tunnel under the top crust | Trapped air when shaping, or underproofed | Degas and shape tightly; proof fully |
| Large holes on one side | Uneven, too-warm rise | Rise away from direct heat |
| Holes along a spiral line | Flour or oil rolled into the dough | Shape on a barely floured surface |
| Coarse, crumbly, torn crumb | Weak gluten | Knead longer; use bread flour |
1. The Dough Rose Too Long (Overproofing)
This is the classic answer, and if you're here for a baking class quiz, it's the one they want. When dough rises too long, the gluten stretches thin, small bubbles merge into big ones, and the structure starts to weaken. You get large, uneven holes and sometimes a loaf that sinks.
Use the poke test: press a floured finger about half an inch in. If the dent fills back slowly and leaves a slight dimple, bake it. If the dent stays put, it's overproofed.
2. Too Much Yeast
More yeast means more gas, faster, and the gluten can't keep up. Measure carefully: a little extra "for luck" often shows up as big holes and a yeasty smell. If a recipe always gives you big holes, try cutting the yeast by a quarter and giving it more time.
3. The Rise Was Too Warm or Uneven
Dough left in a hot spot rises too fast, and dough beside a radiator or on one side of a warm oven rises unevenly, so one side fills with big bubbles. Aim for about 75 to 78°F, away from direct heat. A slower rise gives a finer, more even crumb and better flavor too.
4. Air Got Trapped While Shaping
This is the usual reason for one big hole in the middle or a gap under the top crust. If big bubbles stay in the dough when you shape it, they swell in the oven into tunnels.
After the first rise, press the dough out gently but firmly to pop the large bubbles. For a sandwich loaf, pat it into a rectangle, roll it up tightly, pinch the seam shut and set it seam-side down in the pan.
5. It Was Underproofed
Underproofed dough has a lot of rising left to do when it hits the oven. It bursts upward fast, often tearing along the side, and can leave a big gap under the top crust (bakers call it a flying crust). If the poke test dent springs right back, give it more time.
6. Flour or Oil Was Rolled Into the Dough
A heavy dusting of flour or a slick of oil from the bowl creates layers that won't stick together. Those seams turn into holes along a spiral line. Use the lightest dusting of flour when shaping, and brush off any excess.
7. Weak Gluten
Gluten is the net that holds gas in. Underkneaded dough or low-protein flour makes a weak net that tears, so bubbles merge into larger, ragged holes. Knead until the dough is smooth and passes the windowpane test, and use bread flour for sandwich loaves.
8. It's Meant to Have Holes
Ciabatta, focaccia, baguettes and many sourdoughs are supposed to have big, glossy, irregular holes. They're made with wet, high-hydration dough and gentle shaping. If that's what you baked, those holes are a win.
How to Get a Tight, Even Crumb
- Measure the yeast exactly, and weigh the flour if you can.
- Knead 8 to 10 minutes by hand, until smooth and stretchy.
- Rise at about 75 to 78°F, away from direct heat, until roughly doubled.
- Press out the big bubbles, then shape tightly with very little flour.
- Proof until the poke test says it's ready, not longer.
- Bake in a fully preheated oven until the center reaches about 190 to 200°F.
How to Get Big Holes on Purpose
Want that open, holey crumb? Do the opposite of a sandwich loaf, carefully. This is my approach for focaccia and rustic loaves.
- Use a wetter dough: 75 to 80% hydration (375 to 400 g water per 500 g bread flour).
- Build strength with stretch and folds every 30 minutes instead of heavy kneading.
- Give it a long, slow rise, even overnight in the fridge.
- Handle it gently when shaping so you keep the bubbles.
- Bake hot (450 to 475°F) with steam for the first 15 minutes.
My Bread Notes
My most common holey loaf came from a cozy proofing spot on top of the fridge in summer. Now I check the dough, not the clock, and I've had far fewer caves.
More bread help: why isn't my dough rising, why your bread tastes yeasty, leaving dough to rise overnight and artisan vs sourdough bread.
Frequently Asked Questions
Large holes in bread are a result of what?
Most often, the dough rose too long (overproofing). Too much yeast, a rise that was too warm, air trapped during shaping, and weak gluten also cause large holes. Use the poke test before baking and shape the dough tightly.
Why does my bread have a hole in the middle?
One big hole in the center or under the top crust usually means air was trapped when shaping, or the loaf was underproofed and burst upward in the oven. Press out large bubbles, roll the dough tightly, seal the seam and proof fully before baking.
Why are there holes in bread?
Yeast makes carbon dioxide as it ferments, and gluten traps the gas in small pockets. In the oven the gas and steam expand and the crumb sets around them. Small, even holes are normal; large uneven ones point to a proofing or shaping problem.
How do you get big holes in bread?
Use a wet, high-hydration dough (about 75 to 80% water to flour), build strength with stretch and folds, give it a long slow rise, shape gently to keep the bubbles, and bake hot with steam. Ciabatta and focaccia are the easiest breads to start with.
Is bread with big holes safe to eat?
Yes. Big holes are a texture issue, not a safety one. As long as the bread is fully baked (about 190 to 200°F in the center) and has no mold, it's fine to eat. Use the holey slices for toast or croutons.
Thanks Laura, I’ve been trying to solve the problem of the tunnels in my bread loaves that occur sometimes. Your site has the most helpful and thorough explanations. I now have some things to try to resolve the problem.
You’re so welcome, Rae! Tunnels can be frustrating, so I’m glad the explanations gave you some things to try. Good luck with your next loaf!