Baguette Problem

I have adapted a reinhart recipe to my home steam oven setup.  I made the baguettes yesterday and I was very happy with the oven spring and crust on the outside.  When I cut into the bread that the crumb was small and not open.  I was closer to Italian bread. 

Does anyone have any tips to help me get that open crumb?

Here is the recipe I am using:

225g Unbleached Bread Flour

225g Water

1/8 teaspoon Instant Yeast

Combine all ingredients and whisk for 1 minute.  Leave covered at room temperature for 12 hours.

450g All-Purpose Unbleached Flour

225g Water

13g Salt

1 teaspoon Instant Yeast

Mix all ingredients with until everything is hydrated.  Knead until the dough passes the window pane test.  Let dough rise 1.5 hours or until poking the dough remains. 

Divide the dough into 4 equal pieces and shape into round balls.  Fold each piece into a trifold.  Join the fold end of the tri-fold to each other by folding tri-fold in half and pinching to seal.  Roll the dough out to the width of the couche and wrap in the couche.  Allow to rise for 1.5 hours or until poking results in an impression that lasts 2-3 seconds.

Semolina 

Transfer dough, using a transfer peal, to the oven peal covered in parchment and sprinkled with a little semolina.  Score each loaf 4 times with lame.  Spray loves lightly with water.  Bake 2 at a time at 450F steam for 10 minutes and 450F for 10 minutes.