For an airy bread with large holes, use a high hydration level, strong bread flour, and develop gluten well through sufficient kneading or stretch-and-fold techniques. Allow for a long, slow fermentation to develop flavor and an open crumb structure, and handle the dough gently post-fermentation to preserve air pockets. Baking in a steamy environment helps in achieving a better oven spring, contributing to a more open structure. Experimenting with these techniques and adjusting based on specific recipes and preferences will help in achieving the desired bread texture.

Hi Bonnie! Glad you liked it, next time it will be perfect!

Thank you very much. My next loaf will have less wheat flour, and I will proof in a location other than the oven on the “proof” mode.

Bread can turn out dense for a few reasons:

Not enough gluten development: Gluten is what gives bread its structure and allows it to rise properly. If the dough is not kneaded enough, or if the gluten is not developed properly, the bread can turn out dense.

Too much whole wheat flour: Whole wheat flour has less gluten than all-purpose flour, so using too much of it can make the bread dense and heavy.

Over-proofing: If the dough is allowed to rise for too long, it can become over-proofed and lose its structure, resulting in a dense loaf.

Under-baking: If the bread is not baked for long enough, it can turn out dense and doughy in the middle.

Over-mixing or under-mixing: Bread dough should be mixed until it forms a cohesive ball, but over-mixing can cause the dough to become tough and dense. Under-mixing can also result in a dense loaf.