holes holes holes

Several factors could contribute to big holes (or lack thereof) . . . certainly, high hydration CAN lead to big holes in the crumb, but you also run the risk of overhydrating and baking a thick pancake, which probably won't have any holes, either.

If you are using levain (SD), make sure your starter is VERY active before getting it to leaven your bread. I have learned from A LOT of trial and error that the path to good, open crumbs begins with a starter that is going to feed big and burp big. I always build my starter up with at least three feeds prior to using him in a bread dough (stuck to the old French tradition, I suppose). I'm sure there is a feeding regiment that encourages big holes vs. small ones (I only say this from observation of my own levain's activities--sometimes, big bubbles, other times, lots of smallies), but I don't know what it is. Try both stiff and wet levains and see what works for you.

Also, you can maybe get the gluten a little bit more developed, or let it proof a little bit longer. By letting my doughs proof for longer times, I have seen my crumbs expand significantly.

Good luck and keep us posted !

Your hydration seems fine for a more open crumb.
I find that if I handle the dough as gently as possible, especially the further you go into the fermentation, I seem to get a more open crumb. I am sure there are other factors as well though. When shaping, pour it out carefully and shape really gently so as not to deflate the gas bubbles that developed during the rise. Not sure what shape you do. I usually do a boule which doesn't require elaborate shaping techniques. I just give it a few 'twists' to make it round and create more surface tension.

All the best.

Active Starter is very important.

If your starter lives in the fridge you really need to give it 3 feeds before baking.

If you are not sure if you Starter is ready for baking you can test it.

Pour some water in a bowl and gently take about a tsp of starter and put it in the Water.

If it sinks to the bottom it is not ready, if it is float will leaven a bread.

Have a gentle touch with your Dough, try not to disturb it to much, best is to give it a series of Stretch and folds over a period of a few hours.

6 Stretch and Folds every 30 Minutes for 3 hours works best for me.

Give your Dough a long bulk fermentation time.

I let mine bulk ferment over Night in the Fridge, than a few  hours to warm up before shaping.

You a light touch when you take the dough out of the bowl and gently press it down before shaping.

Treat your dough like a Baby, gentle , gentle and patiently with a lot of love:)

For the longest time I did not like those big holes, but I start  to prefer them now, just not to big , I do not like crust and holes, I want to have something to bite in to.

Medium does it for me:)

While a proper levain is of utmost importance not only for structure but for flavor and dough strength there is more to an open crumb.  In fact many achieve open crumb at lower hydration (<70%) with proper gluten development and fermentation.  Then  there is handling of dough to contribute as well.  

If you could post a picture and your process (as detailed as possible) we could be of more assistance.  

If I made an 80% hydration dough and built up too much strength you'd be surprised to see a dough with uniform and relatively smaller cell structure.  While if I made a 68% hydration dough and brought just enough strength and bulk retarded overnight followed with good shaping and a perfect final proof you'd be surprised to see a nice open irregular and lacey crumb.  

While hydration is a key to a very open crumb it is only a small piece of the puzzle

Cheers 

Josh

It really makes a difference to get the starch in a dough developed as well as the gluten. I believe it is easier to do that with a slighter higher hydration dough but definitely achieved with a lower hydration as well . It just takes more kneading or S&F and time.

I have also found that being VERY gentle with the dough is important. I have never figured out why recipes instruct to deflate the dough or punch it down. I would ONLY do that if I wanted a finer texture such as sandwich bread. S&F (Gently) allows the bubbles to be evenly distributed and not overproofing at the final proof is also very important.Then the bubbles tend to collapse as the gluten strands deteriorate.

Bake some delicioiusness today!

Your photos are not super sharp, but, from what I can see, your crumb structure is within the ideal range for baguettes. Please realize that the extremely open crumb with huge holes some strive for is kind of fun, it is not regarded as desirable by all. 

What you are describing with your levain and showing us in your photos suggests your levain is very healthy and your gluten development and dough fermentation are on target. From your loaf cross section, crust color and scoring, I suspect you would benefit from focusing on your loaf shaping and baking routines, including oven temperature, pre-heating and steaming. Also, your description of your loaves collapsing when you score them is highly suggesting (if not diagnostic) of over-proofing. Do you know about the "poke test?"

David

This is the kind of Crumb I love.

Holes but not to big, so that one can actualy eat bread and not holes.

Also, you can spread things on it without worries that all lands on the plate underneath.