Holes in my bread!
We are having problems with our sourdough having to many large holes. These holes can be the size of a table tennis ball in the centre of the loaf, they dont appear in all the loaves just a few. We are also getting holes at the base of the loaf and just under the crust at the top. Now is this an issue that relates to the way we mould the bread or is it an issue with our sourdough culture? We run the bread at 75% hydration and use both a stiff levain and a liquid levain, could this be part of the issue? Also we retard overnight.
Any help would be good!