big holes

My name's Dan, and I'm a relatively new baker. I love baking bread, and I can bake Challah, Brioche, Whole-Wheat, Rye, and other various breads with relative ease. (Mainly because they are easy.) However, everytime I try to make a loaf of bread (a baguette, boule, sandwich loaf, whatever) with big holes, I get none. 

A few of you have suggested that I look at "DonD" recipes, in the past few days I have made a batch of "Baguettes a l'Ancienne with Cold Retardation". 

Howdy All, 

I seem to have a predicament on my hands. My name is Dan, and I'm a young, and very eager bread-baker. From Peter Reinhart's "The Bread Baker's Apprentice" I've tried the "Pain A L'Ancienne" bread a few times, along with Ciabatta. I get small, maybe 1/4'' holes, but nothing huge and extravagant like the pictures state. I will highly admit, I'm a new baker, I've only been baking for only a few years, I do have the equipment I need, but I will admit that my knowledge and skill are limited.