I made this recipe and it generally worked well, but when I sliced it open I seemed to have a lot of big bubbles/holes in the upper half, but relatively fewer/smaller holes in the bottom half. I tried to be gentle and use parchment but there’s no getting around having to separate the quarters; was I inadvertantly deflating the dough too much when manipulating the sections? How do you cut them and move them with puncturing them?

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