The illusive large, irregular holes in bread like the baguette or other rustic European style breads are the result of very wet sticky dough, handled delicately. The gas bubbles produced by the yeast are disturbed as little as possible during the handling and shaping process. After rising, a very hot oven with steam bakes the bread, causing the bubbles to blow up like little balloons quickly.
Wet dough like this can be very sticky and messy until you get the hang of working with it, its half the fun. When you see the results, your practice and patients will have been well spent, and bread baking will become a natural part of your life .
Below this paragraph is a link to a good book aimed at the home baker who is interested in making more professional looking and tasting breads. Peter Reinhart's Artisan Breads Every Day