Struggling with big holes in the bread
I am still struggling with obtaining those big holes in my bread like everyone who post here on this wonderful blog, but it seems that I cannot manage this.
Yesterday I baked Pain au levain from Jeffrey Hamelman’s book. I used T80 flour (stone milled) instead of bread flour which I suppose is 55 or 550 flour. I proofed the dough (65% hydration) for 2 hours and 30 minutes at a temperature that started at 24C (75F) and reached 26C (78.8F) in my room. The dough was kneaded by hand a few minutes till the levain and salt were well incorporated.
Can you, please, give me recommendations on how to proceed in the future?
Thank you in advance!