I recently made some baguettes, but, like some of the other times I made it, I never really got the large holes that really make baguettes infamous. The bread tasted amazing, but like the ciabatta, I like it when there are these huge holes that are filling the inside. Any ideas as to how I can better my chances next time? Is the key to have more moisture in the dough? Is it just not wet enough? Or am I degassing it too much when I shape it? I'm sick of it turning out like just regular bread. (small tiny holes) Any advice would be appreciated.