I've been working on sourdough breads recently, with some decent results - tastes good at least. I'm pretty sure I need to improve in dough development and shaping, but I'm not sure how to fix the issue in that latest loaves - very large holes. I've searched and found many posts about how to get big holes, but not many on avoiding huge ones. The few I found quoted Hamelman, referring to a flaw in shaping. But they don't say how to fix it. I should pick up a couple books, but does anyone have any tips for now?
Here is a picture of one of the loaves (it's several days old so it's not at it's freshest, but it gets the idea across). It's the Tartine country loaf formula.