Finally got good holes
I bought Hammelman's book last week, and decided to try 3 recipes: pain rustique, country bread and whole wheat levain.
I read more on folding, and I think this helped me get much better holes in the crumb than before. At first, I thought the pain rustique had bigger holes than the country bread, but as I cut more into the country bread, the two were pretty comparable. Here are some of the results:
One slice of each:
Whole wheat levain:
And, finally, country bread: