How to Get Bigger Holes in Sourdough Bread
You cut into a freshly baked sourdough loaf and hope to see a light, open crumb filled with large, irregular holes. Instead, the crumb looks even, tight, or slightly dense.
It is tempting to solve the problem by simply adding more water. But high hydration alone does not create an open crumb. If the starter is weak, the gluten is poorly developed, or the dough ferments for too long, extra water can make the loaf flatter rather than airier.
Large holes appear when the dough produces enough gas, develops the strength to hold it, and is handled gently enough to preserve it until baking.
Begin with an Active Starter
An open crumb starts long before the dough is mixed. Your sourdough starter must be active enough to raise the dough confidently.
Use the starter at its peak or shortly before it reaches its maximum height. It should have increased noticeably after feeding, contain bubbles throughout, and have a pleasantly fermented aroma.
A starter that produces a few bubbles but rises very slowly may still ferment the dough. However, the dough will usually lack the energy needed for a light and open structure.
If your starter rises well in the jar but the dough remains dense, consider how much flour it is being asked to ferment. A small feeding may look impressive in a narrow jar, while a full batch of bread dough presents a much greater challenge.
Choose Flour That Can Hold the Bubbles
Strong bread flour generally makes it easier to create larger holes. Its higher protein content helps the dough build an elastic gluten network capable of holding the gases produced during fermentation.
This does not mean that every loaf must be made entirely with very strong white flour. Whole-wheat and rye flour add flavor, but they usually make the crumb more even and compact.
Bran particles interfere with the gluten structure, while rye does not form the same elastic network as wheat. If your main goal is a dramatically open crumb, begin with mostly strong wheat bread flour and introduce whole-grain flour in smaller amounts.
Flour also differs in its ability to absorb water. A hydration level that works beautifully with one flour may leave another dough weak and shapeless.
Increase Hydration Gradually
More water can help the dough stretch and allow its bubbles to expand. However, there is no single perfect hydration level for an open crumb.
For many strong bread flours, approximately 70–75% hydration is a useful starting range. If you already handle this dough comfortably, you can increase the water gradually.
Add only 10–15 grams of extra water to your usual recipe at a time. This allows you to see how your flour responds without suddenly turning a manageable dough into a puddle.
Do not judge hydration by the number alone. The dough must still develop strength, hold its shape, and survive fermentation and shaping. A slightly lower-hydration loaf with good structure often has larger holes than an extremely wet loaf with weak gluten.
Develop Strength Without Making the Dough Tight
The dough needs enough strength to trap gas, but it should also remain extensible enough for the bubbles to expand.
An autolyse can help. Mix the flour and most of the water, then leave them for 20–40 minutes before adding the starter and salt. During this rest, the flour absorbs the water and gluten development begins naturally.
After mixing, use several sets of stretch-and-folds or coil folds during the early part of bulk fermentation. Usually three or four sets, spaced about 30 minutes apart, are sufficient.
Each fold should leave the dough smoother and better able to hold its shape. Stop folding once it has developed a good structure. Continuing too aggressively can tighten the dough and disturb the bubbles that are beginning to form.
Watch the Dough During Bulk Fermentation
Bulk fermentation is one of the most important stages for an open crumb. This is when the dough develops much of its gas and internal structure.
Underfermented dough does not contain enough gas. It often feels tight, looks dense, and produces a loaf with small, compact holes.
Overfermented dough may look extremely bubbly in the bowl, but its gluten has already begun to weaken. It becomes sticky, difficult to shape, and unable to hold its gas in the oven.
Do not rely only on the number of hours. Watch for a noticeable increase in volume, bubbles along the sides and under the surface, smoother edges, and a slightly domed, lively appearance.
The ideal increase depends on the dough temperature and the length of the final proof. In many cases, an increase of about 40–60% is enough before shaping and cold proofing. Warmer dough generally needs to be shaped earlier because it continues fermenting rapidly.
Handle the Dough Gently During Shaping
Even perfectly fermented dough can lose its open structure during shaping.
When you turn the dough onto the work surface, avoid pressing it flat. A light preshape can organize the dough, but there is no need to force every bubble out.
During final shaping, create enough surface tension for the loaf to hold its form. At the same time, avoid rolling or squeezing the dough so firmly that all the accumulated gas escapes.
The goal is not to preserve every bubble. Some gas must be redistributed to prevent one enormous tunnel from forming beneath the crust. What matters is keeping the dough airy while building a stable outer structure.
A very loose shape may spread, while an excessively tight shape may produce a more uniform crumb. Finding the balance becomes easier with practice.
Do Not Chase Giant Holes with Overproofing
A loaf covered with huge bubbles before baking is not always well fermented. Sometimes it has gone too far.
Overproofed dough may collapse when scored, spread across the baking surface, or rise very little in the oven. Its crumb can contain several large cavities surrounded by dense or gummy areas.
A well-proofed loaf should feel lighter and slightly puffy, but it should still have strength. When gently pressed, the indentation should return slowly and remain faintly visible.
Remember that a good open crumb consists of holes of different sizes distributed throughout the loaf. One giant cavity under the crust is usually a fermentation or shaping problem rather than a sign of success.
Score and Bake with Steam
The dough must expand freely during the first part of baking. A confident score creates a controlled opening and prevents the crust from restricting the loaf too early.
Use a sharp blade and make the main cut at a slight angle. The cut should be deep enough to open but not so deep that the loaf loses its support.
Steam keeps the surface flexible while the loaf expands. A preheated Dutch oven is one of the easiest ways to trap steam at home. If you bake on a stone or steel, introduce steam safely during the first 15–20 minutes.
The baking surface and oven must be thoroughly preheated. Strong initial heat gives the dough its best chance to rise before the crust sets.
Open Crumb Is a Balance
Large holes in sourdough bread do not come from one secret ingredient or technique. They appear when several conditions work together: an active starter, suitable flour, enough water, well-developed gluten, correct fermentation, gentle shaping, and strong oven spring.
Do not increase hydration before the rest of the process is reliable. First learn to recognize properly fermented dough and produce a loaf that holds its shape. Then add water gradually and observe the result.
And remember that the largest holes do not automatically make the best bread. A beautiful crumb should also hold butter, support a sandwich, and feel light rather than wet or rubbery.
The most successful loaf is not the one with the biggest single cavity. It is the loaf with a lively, irregular crumb, good volume, a crisp crust, and a flavor that makes you want another slice.
03.08.2026
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