Third time is definitely the charm! For someone who seemed destined for baking infamy my latest attempt actually looks and tastes like real baguette! The only thing I'd like to improve upon is the texture of the crumb. With minor exceptions it seems too uniform. How can I get the variety of hole size and openness in the crumb? My bread looks just like your photos, but even they seem rather consistent in bubble size. (I recall eating baguette in Paris that was practically one big bubble inside and was perhaps the closest thing to bread heaven on earth.) I've minimized the handling when i shape the loaves, and use a transfer board when moving the risen loaves from the couche to the baking pan. Am I not getting enough tension in the dough surface when I shape the loaves? Any suggestions? .

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