How to get perfect big holes in a baguette ?
I am a beginner and I need your help. I just baked some baguettes from Peter's Reinhart Bread Baker Apprentice recipe for french bread . It was my 3rd attemp and they have looked and tasted very good every time but I never achieve to get those typical large holes you find in artisan baguette. I suspect they develop during the first or the second fermentation (proofing) or maybe during both. I followed the book instruction at the letter but there is probably something that I don't do correctly. Maybe I should leave my dough or my shaped baguette to ferment longer . What do you think ?