If the holes aren't distributed evenly I have a feeling that something is going wrong somewhere between the stages of the stretch & folds, the first shaping preceding the bench rest and the final folding into a loaf.
I also think it has something to do with the containers each of us is using and that they may differ from what Chad is using at his bakery (if he's using any at all and not just a big tub because of the sheer numbers they put out each day).
The flour one uses also might have an impact. I have used several different flours ranging from the original Tartine flour from Central Milling in Petaluma, to Giusto's Artisan BF from South San Francisco, King Arthur BF, Stone Buhr BF and several homemade blends. I have to say that the best results I have achieved so far with this bread is when using a 75/25 blend of KABF and the flour from Central Milling. Stone Buhr is also a great alternative.
However, I think the folding part, the last stage before you give the dough the final rise, is the most crucial one.
Also, I think that the flour's absorption rate play a huge factor. If one exceeds that rate to a point where the flour just can't take in or handle any more water. An over-hydrated dough turns into a soft, sticky blob of yeasty mess.
83% might be too much for the KABF to handle. I say KABF because I assume that's what you referred to when you said KABP. Regarding flours, Stone Buhr BF is an excellent flour with good hydration abilities. If you can get it in your area, use it. My local stores have stopped selling it for whatever reason so I now have to search a little deeper to get my hands on a bag.
My suggestion is, lower the hydration back down to maybe 75% and concentrate more on your folding and shaping techniques until you get the desired results in the crumb. Takes notes all the way while doing it.
Hope that helps a little...