I've seen posts about holes on this website. All agree that we like holes not too large, not too small, we want them JUST right. Well, most of the time, my sourdough bread holes are just right. But every third or fourth time, I get the same problem: Bread caverns a speelunker would have a joy exploring. The bread has risen in the dutch oven, but not evenly. Bread tastes OK, but is useless for anything besides toast. I'll try to enclose a picture. I'm posting this b/c none of the posts seem to address the problem I'm having. Thanks in advance for your help. I'm using a sourdough starter, 500 grams whole wheat, 500 grams AP, 24 grams of sea salt. Basic Tartine Bread recipe, more or less. Bulk fermet for four hours at room temperature. Then formed into boules and ferment in the fridge for eighteen hours. (I've done four hours with the same results.) 750 grams filtered water. Thoughts???