Ciabatta taste but no holes

I watched the jenmenke video on youtube, making the ciabatta with a stand mixer.  I made it using the PR formula, mixing by hand with my Danish dough wisk for times indicated; seems like a lot more time consumed than shown on youtube, but while I got a decent rise in the oven and very good taste, there weren't any holes to speak of.  Assuming the vigorous whipping the wet dough gets with the stand mixer, should I conclude this is a must to get those results.  btw the no knead approach on youtube gets holes but not like the results with the stand mixer. this was a really great tasting bread, But..... Do I need a stand mixer?