Well, I tried making baguettes with 80% hydration and got a soft and chewy crumb, but without large holes. It was still quite airy, but not what I was after. Searching around for the cause of said lack of holes and discovered this site. Quite impressive, I think I'll have to continue vistiting now.

As a way of introduction, and of saying thanks for the site, here's a photo of my baguettes.