Hi!
While my last bread had an open crumb and a nice oven spring there were some flat holes that looked like the layers of my dough (I mean the layers done by stretch and folds) had separated and I don't think I like it. The center of my crumb was not open very much and It gave the annoying disproportion. What do you think had happened there?
73% hydration ( 13% of total liquid was India Pale Ale), 10% whole wheat flour, 2% salt. I started with a 45 minutes autolyse, then I did about 2 minutes of slap and folds, 3 times stretch and folds in 10 minutes intervals, bulk fermentation for 2 hours ( when pressed, the dough was springing back quickly, but It rose a bit more than 1,5 of its volume, so I guessed It was ready for shaping even it was too springy. 
