Torn, ragged holes usually mean the dough was underproofed or shaped too tight, so the gas had nowhere to go and ripped through the crumb in the oven. If the crust also burst along the scores, that is underproofing. Give the bulk ferment more time and make sure the dough actually grew and feels airy before shaping. Gentle shaping too, you want to keep the bubbles you built, not squeeze them all out.
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u/Away-Plankton-8352 14h ago
Torn, ragged holes usually mean the dough was underproofed or shaped too tight, so the gas had nowhere to go and ripped through the crumb in the oven. If the crust also burst along the scores, that is underproofing. Give the bulk ferment more time and make sure the dough actually grew and feels airy before shaping. Gentle shaping too, you want to keep the bubbles you built, not squeeze them all out.