I need help with my crumb
I have been using the following recipe to make my baguettes. http://www.kingarthurflour.com/baking/documents/baguette-ciabatta.pdf 
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.