Edit: had it for breakfast this morning and found this piece, that really embodies why they're called alveoli:
This is my go to recipe, the tartine country loaf. I expected these loaves to be way overproofed because the bulk ferment went a bit overboard, and then they spent almost 24 hours in the fridge because I was busy, but they turned out just gorgeous.
The crumb is probably the most evenly distributed I've ever made, texture is great, crust is crusty, just wonderful overall.
https://share.google/2uLb8nd4Qq6twHfV6 ^link to the tartine bakery website
My condensed version:
Night before: mix 1tbsp leaven, 200g warm water, 200g 50/50 all purpose and whole wheat
Morning: Mix 700g 80° water and 200g leaven, then add 900g AP(or bread flour), 100g WW, mix, rest 25-40min
Add 21g salt dissolved in 50g water
Bulk ferment 3-4 hours, 2-3 folds in the first 60-90 minutes (can take longer, this recipe moves slowly)
After BF, divide and shape into rounds for 30-45min bench rest
Shape into loaves and rise at room temp for 3-4 hours, or 12-18 in the fridge
Note: I usually do a 1.5× or 2× batch, this one was 2×