Many thanks to all those who got in touch with regard to my sourdough problem with ' no air holes'. I followed the advice of many and increased my water, I also changed the recipe and bingo this morning I have a great result. Please see attached photo. I think with a little more hand-stretching instead of relying on the dough hook, these results will only get better.
Thanks again
Beautiful bake. It always seems such a shame to slice in to those masterpieces but, in truth,we're all itching to what the crumb looks like when we do slice it.
Enjoy your bake.
Well done and happy baking
Very nice looking. Yes, the less you rely on the dough hook, the less uniform the crumb should be (to a degree). Be sure to time the mixing so you can make changes next time or be able to replicate it when you have what you want.
What hydration did you try this time? If you want really big holes then you will have to get pretty wet. Of course it really depends on if you are looking for those ciabatta style holes or not.
That said, one other thing that can help with irregular holes is proofing a little longer. Of course then there is the danger of overproofing. An underproofed crumb will usually be tighter.
Like mentioned above that looks like a fantastic sandwich loaf. I notice you didn't slash the loaf. That can help direct things upwards. No blow out though so seems good. I would be very happy with that loaf.