Not got to eating it yet, just toasting some…
What you have there is normal for non sourdough type bread.
To get big holes you generally need to explore long prove times, low volumes of yeast plus stretch and fold techniques. Do have a look on weekend bakery.
One other tip I have more recently been using my thermapen to check the internal temp of finished product (usually 88-90c) rather than relying on oven times. This helps ensure that the bread stays fresh longer.
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Yes, this is what I thought. I’d be able to practice more if the self fulfilling prophecy knobs hadn’t bought up all the flour. 
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Tastes great, nice sour tang and the crust is really nicely crunchy. I think it’s a bit heavy though so will be investigating Andy’s tips and recommended site.
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75/25 Wholemeal/White
This time I used my weber Igrill to track the internal temperature - Saves faff as the oven needs opening less to check.
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I-grill! Great idea, I shall use mine next time.
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Nice work andy,
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Hehe, I have flour, @Stepmotheratomicbomb
The shop had fresh Polish yeast if you need some sending down.
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Thanks for the consideration, what i meant in my post that if you dont bake regularly then you will not get yeast. I have enough share with @wayward
However if you ask the baking area of supermarkets they seem to have plenty
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Extended family buy?
Or bunker mentalism
Friend with pizza shop and supply chain.
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Had to retype i thought it was all for you
CV19 culture? Should give a splendid flavour. The hipsters will love it.
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Mother ?
Que? 
A Sourdough starter is called the Mother.
Yes. This is a start from scratch.
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If his loaf ends up like a house brick, I guess he’ll extend that name.
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