How do you stop holes in bread?

- Use the correct amount of yeast: Too much yeast can cause the bread to rise too quickly, leading to holes and tunnels in the final loaf.

- Proof the yeast correctly: Allow the yeast to sit in warm water with a pinch of sugar for about 10 minutes, until it becomes foamy. This will help to ensure the yeast is active and ready to use.

- Knead the dough properly: Kneading the dough helps to develop the gluten in the flour, which gives bread its structure. Knead the dough for at least 5-10 minutes, until it becomes smooth and elastic.

- Let the dough rise in a warm place: The dough should be allowed to rise in a warm place, free from drafts. This will help the dough to rise evenly and prevent the formation of holes.

- Bake the bread at the correct temperature: Bread should be baked at the temperature specified in the recipe. Baking at too high a temperature can cause the bread to rise too quickly, leading to holes.

- Don't over-proof the dough: Over-proofing the dough can cause it to become too soft and weak, which can lead to holes in the final loaf.