I can’t say for certain because there is a lot of variables involved. But when my bread was doing something similar to this. I cut down my second rise while I was in the loaf pan by about 25% and it has not done that since. My suggestion is start isolating variables in your process to get it dialed in.
triple7freak1
Hole wheat lol
BlackWolf42069
Cut while hot. Or over cooked. Maybe both.
DudeWheresMcCaw
I dunno what you mean, it looks like you have a handle on it.
mikeybo2004
Swiss bread?
creamcandy
Maybe too much flour when shaping, and it let the layers pull apart
Human-Complaint-5233
Happens when the crust gets baked too dry too fast and it hardends and traps steam, need to cover with another bread pan and spray water to add steam for the first 15-25 min then remove the top and let it get some dry heat to get the good crust and color. Could be other things considering there’s no info lol
frodeem
I have heard this might be due to over-proofing.
ohhhtartarsauce
over-proofed
Goldie6175
A smile is just a frown turned upside down……
RoyalChallengers
Looks like a gap for jam
Legitimate_Patience8
Most common cause is using flour when shaping, and it doesn’t stick together. If your dough is too warm, it can dry up quickly and then won’t stick together when shaping. In essence it is trapped air. If you did not roll or fold tight enough, that trapped air bubble expands during baking. Turn the frown upside down and enjoy the mistakes, on to the next.
Sure-Scallion-5035
Maybe this, maybe that, maybe over proofed, maybe under proofed. Hahahaha, good collection of professional recommendations in this thread. Take your pick. After working through the nonsense, try tightening up your final shaping.
benignbug
Happens to me when I don’t roll the loaf properly prior to last proofing
cwsjr2323
I used to have a various weird crumbs when making bread using my stand mixer. Now, I use my bread machine on dough cycle and let the machine do the timings and kneadings. I get two pounds of dough to shape and bake in the oven, perfect every time,
I use a milk and egg recipe for fluffy soft breads.
Spidersareawesome
It could be too much flour when shaping but this can also happen when the gluten structure is weak so next time try to work the dough until it pass the windowpane test and use less flour when shaping
Careful-Bumblebee-10
I score my sandwich loaves even though most recipes don’t call for it. I haven’t had this happen since I started doing so. I also don’t use flour to shape, I spray my hands with oil. Do you put a tray of water in the oven to create steam? That can help as well.
nonchalantly_weird
The bread is sad it has no butter on it.
Appropriate_View8753
It looks like the moon and Venus.
MyNebraskaKitchen
That’s usually a shaping issue.
Other-Syllabub6074
When you were shaping your dough, there was at least one huge bubble that you didn’t pop before transferring to your proofing basket. Huge bubbles become huge holes in slices like that
thenthattempt
Crust formed too quickly and a steam pocket formed underneath.
25 Comments
Looks like the loaf must have had a good day.
I can’t say for certain because there is a lot of variables involved. But when my bread was doing something similar to this. I cut down my second rise while I was in the loaf pan by about 25% and it has not done that since. My suggestion is start isolating variables in your process to get it dialed in.
Hole wheat lol
Cut while hot. Or over cooked. Maybe both.
I dunno what you mean, it looks like you have a handle on it.
Swiss bread?
Maybe too much flour when shaping, and it let the layers pull apart
Happens when the crust gets baked too dry too fast and it hardends and traps steam, need to cover with another bread pan and spray water to add steam for the first 15-25 min then remove the top and let it get some dry heat to get the good crust and color. Could be other things considering there’s no info lol
I have heard this might be due to over-proofing.
over-proofed
A smile is just a frown turned upside down……
Looks like a gap for jam
Most common cause is using flour when shaping, and it doesn’t stick together.
If your dough is too warm, it can dry up quickly and then won’t stick together when shaping.
In essence it is trapped air. If you did not roll or fold tight enough, that trapped air bubble expands during baking.
Turn the frown upside down and enjoy the mistakes, on to the next.
Maybe this, maybe that, maybe over proofed, maybe under proofed. Hahahaha, good collection of professional recommendations in this thread. Take your pick. After working through the nonsense, try tightening up your final shaping.
Happens to me when I don’t roll the loaf properly prior to last proofing
I used to have a various weird crumbs when making bread using my stand mixer. Now, I use my bread machine on dough cycle and let the machine do the timings and kneadings. I get two pounds of dough to shape and bake in the oven, perfect every time,
I use a milk and egg recipe for fluffy soft breads.
It could be too much flour when shaping but this can also happen when the gluten structure is weak so next time try to work the dough until it pass the windowpane test and use less flour when shaping
I score my sandwich loaves even though most recipes don’t call for it. I haven’t had this happen since I started doing so. I also don’t use flour to shape, I spray my hands with oil. Do you put a tray of water in the oven to create steam? That can help as well.
The bread is sad it has no butter on it.
It looks like the moon and Venus.
That’s usually a shaping issue.
When you were shaping your dough, there was at least one huge bubble that you didn’t pop before transferring to your proofing basket. Huge bubbles become huge holes in slices like that
Crust formed too quickly and a steam pocket formed underneath.
Most probably it’s under proofed.
🇹🇷