Hamelman's whole wheat Pain au Levain
I enjoy this loaf for its tasty flavours and bake it quite often. However, I have a query or two about the crumb, so I will appreciate advices. Except for adding 1.8% diastatic malt, 0.9% VWG and downscaling to one 750g loaf, I follow the recipe as best I can. The crumb size however is inconsistent, so my queries are whether a) this is to be expected, or b) should I tighten up my shaping, and/or c) could the method of adding the levain (fist size chunks rather than e.g. dissolving) affect the dispersion of the levain throughout the dough and thus create the resulting, irregular, air pockets?