Air pockets under the crust of the loaf
I've been using this yeasted milk loaf recipe for some time now but yesterday's bake gave me these large holes under the crust. I proof inside a proofer at 30 C and make sure the dough doesn't dry out. The crumb of the loaf is as it should be. I'd say everything else about the loaf is fine except for these holes.
Could this be a shaping issue or a proofing issue?