Hi! I've been baking for a little while (about 3-4 months), and have been baking fairly often. One thing I have noticed is that I never, and I emphasize NEVER, get big holes in my crumb. even when I made Ciabatta (or anthing with poolish), and I don't degas it, I still don't get very big holes. my bread rises properly, but has a very tight crumb. does anyone know what can cause this? does it mean i'm doing something wrong?