Hi, Phyllis! Those perfect air holes are something that comes with a LOT of practice as a baker. It's a combination of using just the right amount of water in your dough (which will typically increase in the colder and dryer months and decrease in the summer), getting the precise rise time, excellent shaping, and using some form of steam (such as the Dutch oven you used). Taking good notes each time you bake will help you get there, and getting your hands into lots of dough so that you gain a literal feel for how the dough is doing each time. You've got this!

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