Layla, practice definitely makes — well, if not perfect, at least improved when you're talking about baguettes. I've been making them for years, and am always learning something new, especially as regards the stickiness of the dough, and how long to let the shaped loaves rise. I suspect you're right — you probably needed a bit less flour in your loaves in order to get them to open up and finish with a really "airy" texture. Good luck — and do let us know how it goes. PJH

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