Please refer to the below attachments for the pictures.
I have tried increasing moisture from 50 to 62%, reduced yeast, increased 50% fat, reduce sugar, all to try and get the dough to be more slack. A firm dough and a slack dough still results in these holes at the base.
Really not sure why.
Now i do mixing for about 2 mins slow speed, 7 mins high speed. Dough is pulled out and then let to rest for 5 mins before scaling and rounding. After which its rested another 5 mins before its flattened and moulded to a disc via a moulder. Discs are placed onto a burger bun pan and proofed for 70mins. Baked at about 220 ‘C for about under 10mins.