I have been using the following recipe to make my baguettes.  http://www.kingarthurflour.com/baking/documents/baguette-ciabatta.pdf [1]

The bread always comes out looking ok and tasting ok, but I can not seem to get the wide open big crumb that is normally associated with baguettes.

As a follow up question, in the recipe the water is in ounces....... stupid question: I can just weigh the water like the flour on my scale?

Here are two pics.. sorry, color and focus are a little off.