I was trying to make the Pugliese from the Bread Bible, page 360 and I'm not sure what happened to my crumb. It's the same bread that is on the cover of the book. Any suggestions?
Here is one of many discussions we've had about that issue. Search for "lazy baker" in the search box to find more.
Bottom line: most likely insufficient surface tension with a slack dough. Air bubbles go up, dough puddles at the bottom, you get that. We've *all* gotten that at some point.