I have made this bread several times and it rises beautifully, gets great bounce in the oven, and has a wonderful crust, and the bread tastes excellent. The issue is that I never get the big irregular holes like you get, and like you expect in artisan bread. My bread, while it has risen very nicely, and is not too dense, always has smaller closely spaced holes, like commercial sandwich bread. I have tried everything! What is the secret to big irregular holes in the bread?

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