bread making advice please...

[piggynose]

i baked my 1st loaf in 10years the other day, it had one problem, a big hole inside. can anyone tell me why??
incidentally the bread looked good and tasted good

[Sachs]

I can only think the kneading process? Not really sure. Anyone?

[bookbinder]

My wife says (and she bakes v. nice bread):
the dough has risen too quickly. Perhaps it was in too warm a place. It should be in a warm room (not near a heat source), where there are no draughts. Could this explanation be right?

[Old_Geezer]

Did the mouse escape ?

[Sachs]

Found it! Last box ...
http://www.baking911....breadproblemshomemade

[society]

Not sure if too warm a place for rising would be bad for bread texture. I put my bread to rise in a warm oven and it always come out good.

[bigbrain_biggerego99]

My Mum got a breadmaker for Christmas.
So chuffed.
And the bread is just as nice.
I think she has mastered the art of making bread. She makes them even better than Tesco (Well, actually, when cooked toasted properly, Tesco is the bomb).
There is a big hole inside because the thing that mixes the dough and holds the bread togther in the breadmaker has the bread made around it.

My advice is to get to know the ingredients, find a regular type of bread you like making so you can do it with your eyes shut and then you'll be able to make at least four loaves a day, then you'll have the ultimate satisfaction when you open the fridge and see no Tesco Value/ASDA Smart Price/Warburton/[whatever bread you get] but you just see your bread...
What with holes in and all...

[Sachs]

BB,
I think piggy has made the bread by hand x

[bookbinder]

The link that Sachs gives does indicate over-kneading as one possible cause of the fault (over-rising is the other one). What do you think of that, piggynose?

[piggynose]

blooming eck, i didnt think this would get that much attention,
yes i did do it by the hand, 1 admission, i did leave the dough the 1st time to prove/rise for 6hours, because i had to see a man about a dog, 2 1/2 hours the 2nd time. i usually use a mix of wholemeal and white flour, always use fresh yeast. where i bake, its far from hot, a little on the cold side in fact.
also another thing, the textures on the crumbly side. i did add oil to the dough last time i baked

thanx all