Hollow Spots in Sourdough – Causes & Fixes

Large hollow chambers or irregular big holes in your sourdough crumb? Diagnose causes (shaping, degassing, fermentation, flour) and apply practical fixes.

Quick Diagnosis

What kind of hollowing do you have?

One or two very large irregular holes Several large cavities under the crust Tunnel-like narrow holes through the crumb Evenly open crumb but a few oversized gas pockets

Causes & Solutions

Poor shaping / insufficient surface tension

very common

Symptoms:

  • • One or two huge irregular holes near the top
  • • Loaf looks deflated on one side after scoring
  • • Crust bursts unevenly around a large pocket

Why does this happen?

During shaping you must consolidate bubbles and create a smooth, tensioned outer layer. If large bubbles aren't evenly redistributed, they become isolated pockets that expand during bake [1].

🚨 Immediate Fix:

Before final proof, do a gentle degas: press the dough flat, reshape with deliberate surface tension using a dough scraper or your hands. Place seam-side up in a proofing basket.

📅 Long-term Fix:

Practice consistent shaping: coil or envelope folds to build tension and perform a final tight boule/batard shape. Watch tutorial shaping sequences on reliable sources and repeat until muscle memory forms [1].

🧪 Test:

After shaping, the loaf should hold its shape with a taut surface—gently tap the bottom and it should sound hollow but be uniformly tensioned.

Under-degassing during preshape/bulk

common

Symptoms:

  • • Several large cavities under the crust
  • • Irregular crumb with clustered big holes
  • • Loaf often tears at the same spot when scoring

Why does this happen?

If dough isn't gently degassed during preshape and final shaping, trapped large bubbles remain and expand during oven spring. Proper folding and controlled degassing break these into smaller, even bubbles [2].

🚨 Immediate Fix:

When you detect large internal bubbles, open the dough gently, press them out toward the edges and reshape with tension using a dough scraper.

📅 Long-term Fix:

During bulk fermentation use set folds (coil folds or letter folds) spaced through the bulk to redistribute gas and strengthen gluten. Learn the balance: you want some gas retention, but not intact huge bubbles [1][2].

🧪 Test:

During shaping you should be able to feel larger air pockets; break them by pressing and then create a tight outer skin.

Excessive fermentation (over-proofing) then collapse and re-gassing

medium

Symptoms:

  • • Loaf shows large voids near top or side after oven spring
  • • Surface wrinkles before baking
  • • Dough passes windowpane poorly and is slack

Why does this happen?

Overproofed dough loses strength; remaining pockets can burst and coalesce into larger cavities or collapse and trap empty voids. Temperature and starter vigor affect timing [1][2].

🚨 Immediate Fix:

If final proof has gone too far, reshape lightly and bake sooner rather than later. Reduce final proof time next bake and chill proof in fridge to slow fermentation.

📅 Long-term Fix:

Track your own timings and dough temperature with an instant-read thermometer. Aim for a slightly underproofed loaf that springs in the oven rather than a fully relaxed one [1].

🧪 Test:

Do the poke test: a properly proofed dough springs back slowly and leaves a slight indent; over-proofed dough doesn't rebound well.

Very high hydration or inconsistent flour absorption

common

Symptoms:

  • • Open crumb with occasional very large holes
  • • Dough is sticky and hard to shape
  • • Loaf slumps slightly after scoring

Why does this happen?

High hydration favors large, open crumbs but demands stronger shaping and handling. If absorption varies (different flours), the dough can be weak in places, allowing large bubble growth [1].

🚨 Immediate Fix:

Improve handling: use a bench scraper and wet your hands to shape; strengthen final shape with an extra coil or envelope fold. Bake in a Dutch oven to give crust time to set.

📅 Long-term Fix:

Adjust hydration to your flour's absorption. Weigh on a kitchen scale and note how different flours behave; lower hydration slightly if you can't control shaping yet [2].

🧪 Test:

If reducing hydration by 2–4% reduces giant holes consistently, absorption/handling was the cause.

Inconsistent or damaged gluten development

medium

Symptoms:

  • • Some areas tear easily during shaping
  • • Variable crumb texture (dense areas next to large holes)
  • • Poor windowpane in parts of dough

Why does this happen?

Uneven mixing or weak gluten allows some bubbles to grow unchecked while other areas remain dense. Proper autolyse, mixing, and folds create consistent gluten structure [1][2].

🚨 Immediate Fix:

Perform a few gentle sets of folds during bulk to strengthen weaker zones. Let dough rest between folds to allow gluten to relax then develop.

📅 Long-term Fix:

Use an appropriate autolyse (20–40 minutes) for your flour, and do 3–4 sets of folds spaced 20–30 minutes apart to evenly develop strength.

🧪 Test:

Uniform windowpane and consistent spring during shaping indicate even gluten.

Scoring too deeply or in the wrong place

common

Symptoms:

  • • Loaf opens into one big gash exposing a cavern
  • • Score doesn't control expansion and tears elsewhere

Why does this happen?

Scoring directs oven spring. A score that is too deep or misplaced can rupture the dough surface and let internal pockets expand uncontrolled [1].

🚨 Immediate Fix:

When scoring, use a sharp bread lame and aim for conservative depth (about 25–50% of surface skin thickness) and proper angle.

📅 Long-term Fix:

Practice score placement: a single central ear vs multiple slashes depending on shape. Study examples and mirror them for consistent results.

🧪 Test:

If small, intentional scores open cleanly and control the ear, your scoring is correct; if not, adjust depth/angle.

🆘 Can I save this loaf?

You see large bubbles during shaping

Solution: Gently deflate the large bubbles by pressing them outward and reshape with firm surface tension; proof and bake immediately.

Success chance: good

Loaf tore badly in oven and formed a large hollow

Solution: Accept it as rustic—slice and use hollow for sandwiches, or toast slices to use as croutons. Next bake: tighten shaping and adjust scoring.

Success chance: good for eating, poor for aesthetics

Dough overproofed and weak

Solution: Reshape gently, retard in fridge for 30–60 minutes to firm up, then bake in a [Dutch oven](https://amzn.to/4sVhKhN) with high initial heat.

Success chance: moderate

Prevention

  • ☐ Weigh ingredients on a kitchen scale for consistent hydration
  • ☐ Develop gluten evenly: autolyse + 3–4 sets of folds during bulk fermentation
  • ☐ Degas intentionally during preshape and final shaping using a dough scraper
  • ☐ Create good surface tension and place seam-up in a proofing basket
  • ☐ Control proofing by temperature—use an instant-read thermometer to measure dough temperature and adjust times
  • ☐ Score with a sharp bread lame at the correct depth and angle
  • ☐ If you bake high-hydration loaves, use a Dutch oven to allow oven spring to set the crust

Sources

  1. [1]
    The Perfect Loaf – The Perfect Loaf – Link
  2. [2]
    Plötzblog – Plötzblog – Link