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.