Weird holes, help

Hi! I think this crumb shows signs of being underproofed as it has a really  dense crumb at the bottom and large openings on top. Also slicing while hot tends to lead to a gummy texture as steam is released too quickly from the bread. After baking there is still a lot of changes in the crumb being made as the bread cools. It’s generally recommended to wait at least 4-5 hours until the bread has completely cooled or longer if you have the patience. Hope I gave some good tips for the next try!