I tried Mr Bertinet's method and the results had very nice holes. I question however using only one teaspoon of instant yeast in 1000g of flour and then with only a one hour first rise. I'm not so sure that the baguettes weren't a little doughy howerver. I baked them on a hot stone at a high temperature - they were 204 degrees when done) .The brand of instant yeast he is using must be considerably more potent than Red Star??