Hello, 

My crumb has a number of huge holes, however is kind of dense in any other case. 

I used a sourdough reboot calculator excel file to doc my course of. 

I used principally bread flour with 25% entire wheat. My hydration was round 57%. I used 30% levain. From preliminary mixing by means of the entire means of stretch and folds and needing and bulk fermentation and shaping and into the fridge was about 7 hours. 

This morning I preheated the oven to 450F with my Dutch oven  inside and baked lined for 25 minutes and uncovered one other 25. The completed boule was 200F inside temperature. 

Any concepts on my crumb?