As part of the "Mellow Bakers" project, I made Hamelman's Rustic Bread today.   

If you could please take a look at my crumb and give me your opinion about it:  notice that the bubbles are larger in the outside of the loaf, and tighter in the center.   Is that ok, or should I be aiming for more regular crumb structure everywhere?

If not ok - any ideas for improvement?  

I have a full blog about it here

http://bewitchingkitchen.com/2010/04/10/mellow-bakers-rustic-bread/ [1]

but I'll try to attach a photo

thank you!