Was the problem with bulk fermentation on counter top or the time in fridge (14 hour hours) ?
The bulge on the right is just from 2 loaves baking together.... non issue.
30% fresh milled
70% KA bread flour
20% starter
2% salt
72% water (not including starter)
I wouldn't use the fridge. Either way the holes can be fixed by less proofing - and/or more handling. If they go away you'll be good. Enjoy!
It's probably the shaping stage. The dough wasn't degassed enough to deflate some large bubbles. During shaping they got moved near the center.
TomP
Thanks
IMO that is exactly what you want.
If you want fewer air pockets use less starter and or less ferment time.