Uneven distribution of air holes
Just looking for a little bit of guidance here on the distribution of my air holes on my loaf as my husband says that the peanut butter falls through the holes at the top and would prefer them to be smaller and more evenly distributed! He's a perfectionist on my behalf...
Attached is a photo of the most recent loaf.
I use the following recipe - 500g flour, 275g liquid starter (usually about 12 hours since the last refresh), 325g water, and 10g salt. Thats about 73% hydration with 25% starter. I generally mix without salt, leave to rest for 30 mins, and then add salt and knead in a kitchen aid for 5 minutes. Then the dough goes into the fridge overnight to rest. In the morning take it out of the fridge, shape it, and then it goes into a cane proving basket back in the fridge until I get home from work. It gets baked in a dutch oven at 250 degrees c for 15 minutes, then 15 minutes with the lid off, then 10 minutes just on the oven shelf.
Any thoughts as to what might help my air pocket size and distribution?!
Thanks very much.