This has big holes at the top. The center and bottom of the loaf is dense and damp. This was made from a Biga fermented for 48 hours.
Made from this video.
I watched the video. The baker flipped the loaves after the final proof. Did you do so? The idea is that what was the top of the loaf will then be on the bottom and vice versa. That technique should help to equalize the crumb structure.
No, I didn't flip them. I'll do that next time.
Thanks for pointing that out.