I don't like holes that are so large that sandwich spreads or melted cheese come oozing out. Also, what improvements can I make if I get an irregular crumb with large bubbles in some places and a tighter crumb elsewhere? I tend to encounter that situation with sourdough recipes that call for a refrigerator rise AFTER the dough is shaped into a loaf. I suspect the leavening isn't getting distributed evenly in the dough.

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