Large Holes in Crumb
Been baking a "Vermont SD" (BF + Rye) bread for a while with good consistent results and generally small holes, 1/4" or less, randomly distributed throughout the crumb. Good rise, good taste, good results.
In recent bake I see a sprinkling of much larger holes (about 1-2" max dimension) throughout the crumb. Also a small break in the thick crust (in addition to the intentional scored area). Only change was Kosher Salt replacing Sea Salt (same weight for both) and final proofing time was 2 hrs instead of 2.5 hrs. Pre-baked dough seemed the same texture and hydration. Same proofing temp (using proofing box). Dutch-Oven bake.
Same good rise and good taste, but wondering what accounted for the different crumb. Thanks for any insights and advice.