I saw a post on reddit where someone had a nice hole-y crumb ( https://www.reddit.com/r/Breadit/comments/5c2rok/baguettes_simple_but_oh_so_good/ ). They said they used 280g of water, on the high end, but slightly less than I use. Perhaps I am using too much flour? I will carefully scale the flour next run.
I prepped a starter for tonight, but I won't be able to make bread tonight. Not sure whether to just leave it out or pop it in the fridge.