Hello everyone! I've been baking bread for about 2 weeks from a rye starter (I made it myself, it's 25 days old). I usually get a good crumb structure, but this time something strange happened. There are large holes all around the bread, some of them like tunnels. Despite this, the taste of the bread is wonderful, the crumb melts in the mouth, the crust is not firm. What could have gone wrong? Could there be a problem with the shaping?

Recipe:

350 grams of all-purpose flour (12 grams of protein)

220 g of water

110 g starter

7 grams of salt

Cooking technology (always the same):

1. Autolysis for 60 minutes
2. Adding a starter
3. Rest for 10 minutes
4. Adding salt with intensive kneading
5. Rest for 30 minutes
6. Stretch and folds
7. Rest for 30 minutes
8. Stretch and folds
9. Rest for 30 minutes
10. Stretch and folds
11. Rest for 30 minutes
12. Coil folds
13. Rest for 40 minutes
14. Shaping (I don't dust the table with flour, I just wet the surface with water - without this, the dough sticks.), then refrigerate for 8 hours (the temperature in the refrigerator is 7°C-10°C)
15. Baking in a preheated electric oven on a stone (an inverted baking sheet on top, a steaming pan on the bottom) for 13 minutes with steam at 250°C, 40 minutes without steam at 200°C + 15 minutes rest in the oven turned off

I take out the bread when the temperature inside it reaches 98-99 degrees Celsius. I also check the sound of the bottom.

The first photo is today's result, the second is the crumb structure, which is usually obtained using this technology. Don't pay attention to the color, the photos were taken at different times of the day.

UPD: room temperature ranges from 22°C to 25°C. An important point - while shaping today's bread, I added a little more water to the work surface than before. Could this be the cause of the twist not being tight enough?

Huge holes in the bread