A big hole inside your sourdough bread is usually caused by irregular fermentation or shaping, leading to what’s often called a “tunneling” effect or “mouse holes.” It’s common and fixable, and you’re not alone — many bakers go through this!
Top Reasons for a Big Hole Inside Sourdough Bread:
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Under or Over Shaping:
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If the dough isn’t shaped tightly enough, large air pockets can get trapped and expand during baking.
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Over-shaping can also degas too much or miss redistributing the gas, creating uneven pockets.
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Under Proofing:
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When dough hasn’t fermented enough, it can’t expand evenly in the oven (spring), so existing gas pockets inflate unevenly, making big holes.
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Over Hydration:
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Very wet doughs (high hydration) are harder to handle and shape, which can lead to poor gas distribution and huge holes.
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Too Much Pre-Ferment (Levain):
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Using an overly mature or too much starter/levain can result in erratic fermentation behavior.
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Poor Shaping Technique:
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Not degassing the dough lightly during pre-shaping and final shaping can allow giant gas bubbles to remain trapped.
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Uneven Folding or Lack of Strength:
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If the gluten structure isn’t strong enough due to insufficient kneading/folding, it can’t hold gas properly — leading to uneven air pockets.
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How to Fix It:
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Improve Shaping:
Watch shaping tutorials and focus on surface tension and even degassing (not aggressive). -
Check Fermentation:
Use the “poke test” and pay attention to how the dough feels — smooth, puffy, airy, but not collapsing. -
Lower Hydration (if new to baking):
Try a 65–70% hydration dough instead of very wet doughs. -
Adjust Proof Time:
Use a proofing box or monitor temperature/time more carefully — even 30 minutes can make a difference.