How can I get lovely holes in my bread?
When I last made a baguette in Epi form, I got beautiful holes in my bread, similar to this (picture borrowed from DonD's Pain Aux Cereales post):
But when I remade them today, they came out with smaller holes, similar to an Italian loaf. The only difference in the making of these batches was that this time I kneaded the dough for 12 minutes, worked it much less in shaping and (unfortunately) left the steam pan in the whole of the baking time.
Is there a way to achieve nicely holey bread such as the above when making a baguette?