Why is it so difficult to get blisters on baguette

I have been working on my baguettes since last summer. I tried both sourdough, yeast with poolish, yeast with biga, straight dough yeast, spraying my dough vs not spraying, and I steam with lava rocks. Only once have I managed to create a blistery crust. In the bakery I work at, all of the breads baked in the steam oven come out with blistery crusts - except for the baguettes and all the breads made from the same dough.

Some notes:

- In my bakery, the baguettes are made with poolish which I have noticed is way over fermented. When I score and bake the baguettes I can notice the dough is weak and sticky, despite not being very high hydration.

- All other breads in the bakery that do get blisters are cold retarded before scoring and baking, though they aren't as cold as I would have them at home in the fridge. They are shaped as either boules or batards and they are all sourdough. They are also generally not overfermented. In the bakery, the baguettes are shaped and baked within 1-2 hours after it is mixed (with the exception of the poolish that is cold retarded for 1 day).

- All breads in the bakery are baked in the same oven with the same temperature and steam settings.

- At home, I make higher hydration baguettes. I usually cold retard the dough and then shape and proof afterwards at room temp. They are also not as overproofed as the baguettes are at the bakery.

Some thoughts on why:

1. I wonder if overproofing can reduce blistering by causing the gluten to break down and not as able to trap gas around the skin. But then again at home where I do not overproof (at least as much) I still have issues.

2. Maybe the lack of cold retard after final shaping is the cause.

3. I have wondered if the shape of the baguette reduces blistering but I doubt it.