u/Cloudyveo77

I tried following this recipe

https://youtu.be/HlJEjW-QSnQ?si=OtWuvVd5n_yE1AJe###

Followed everything in the recipe, only difference is i cut final resting from 2 hours to only 45 minutes then straight to the fridge cold proof for 12 hours.

80% Hydration

Mix of strong whiteflour (80%) and whole grain flour (20%)

Starter fed 1:2:2

4 rounds of coil fold

230C for 20 minutes with dutch oven

200C for 30 minutes open bake

Room temp 25-27C

Pretty humid where I’m at (tropical country)

Question

1. Why is the holes uneven? Is it because of underproof?

2. How can i achieve a more open crumb ?