Inconsistent holes in bread-please Help!!!!
I urgently need some advice on my sourdough bread! I have baked a white sourdough but the crumb's holes are very inconsistent. As you can see from the photo's, there are a few large holes and the majority are small, uniform holes. The crust is very chewy, which is fine but the crumb is fairly stiff. Here are the details of my recipe:
Starter: 100% hydration(fed and stood for more than 1 1/2 days.) Total starter: 70%
Total Dough hydration: 70%
I knead the dough for about 8 minutes in an electric mixer and then for about 1-2 minutes by hand. I retarded the dough overnight, let it proof at 30'C for 3 hours. I then baked it in a twin fanned convection oven with a ceramic tile. I started with 240'C for the first 10 minutes and then for about 25-30 minutes at 220. I sprayed water into the oven at 1 minute intervals about 5 times.
It is very cold here at the moment so I don't know if that is a problem but I do proof the bread in my gas oven at 30'C using an external thermometer.