No air holes in sourdough
Hi all, here I am again, still trying to perfect my sourdough! I have a good starter, responds really well to feeding having been taken out of the fridge. I make my sourdough when the starter is really active, I get a good first prove after around 5/6 hours at room temperature. I knock the dough back and place in my basket and cover up, I then leave overnight. First thing the next morning the dough has risen nicely in the basket, usually reaching the top. I carefully flip the basket over and place on a hot baking tray ( I do not have a stone). I bake at 220c for half an our or so and the loaf looks good but when I cut into it there aren't many air holes, not like some of the photos I have seen, what is happening, any thoughts/advice would be appreciated.
Cheers for now