Whether you’re new to your Morphy Richards breadmaker or a seasoned baker, large holes in your loaf can be frustrating — but they’re easy to fix with the right technique. Understanding why these air pockets form will help you achieve a consistently even crumb every time.
Common Causes of Large Holes in Bread
Large holes or tunnels inside your bread usually occur when the dough rises too quickly or becomes too soft during baking. Some packet mixes, such as ciabatta bread mix, are also designed to produce a more open, airy crumb, so larger holes can be normal with these recipes.
1. Too Much Yeast
Using too much yeast can cause the dough to rise rapidly, creating big air pockets instead of a smooth, even crumb.
How to fix it:
Measure yeast accurately according to the recipe
Avoid adding extra yeast to speed up rising
Use the recommended yeast type for your breadmaker
2. Too Much Liquid
Excess liquid can make dough unstable, allowing large bubbles to form during fermentation.
How to fix it:
Use precise measurements for water, milk, or other liquids
Ensure the dough forms a soft, smooth ball, not sticky or runny
3. Too Much Sugar
Sugar feeds the yeast, accelerating fermentation. Too much sugar can create oversized air pockets.
How to fix it:
Follow the recipe’s sugar measurements exactly
Remember that sweet breads may naturally rise faster, so adjust yeast or liquid slightly if needed
4. Ingredients Not Measured Accurately
Breadmaking depends on the right balance of flour, yeast, and liquids. Even small deviations can affect the structure.
How to fix it:
Use proper measuring tools
Level off flour and other dry ingredients for accuracy
5. Adding Ingredients Too Early
Nuts, seeds, dried fruit, or chocolate chips should be added at the correct stage. Adding them too soon can disrupt dough formation and cause uneven holes.
How to Prevent Large Holes in Bread
To achieve a uniform, soft loaf every time:
✔ Measure all ingredients carefully
✔ Check dough during kneading to ensure a soft, elastic ball forms
✔ Follow the ingredient order listed in your recipe
✔ Add extra ingredients at the recommended stage
When Large Holes Are Normal
Some breads naturally have larger holes, especially:
High-hydration doughs
Loaves with seeds, dried fruit, or nuts
Quick-rise breadmaker programmes
In these cases, the holes are normal — just ensure they are evenly distributed throughout the loaf.