Bread: Higher rise/coarser crumb
A few rules for bread with big holes:

You need a good gluten network, so:


Use bread/strong flour or add a spoonful gluten to all-purpose and be generous with the water.
Do not knead (or at least as little as possible) after the first rise. Consider the stretch-and-fold technique instead. Give the gluten time to develop. (The alternative to mechanical kneading). There is a reason baguette dough is made one or more days prior to baking - a refrigerator is your friend here.


You want to keep the bubbles that have formed during the first rise, so:


Do not punch down your dough. Punching down is done to ensure even, small holes, exactly the opposite if what you want in this case.
For baguette, you need surface tension without much "rolling with flat hands" (like you would for a log of cookie dough). So shape it by first rolling it up to a fat cylinder (seal the seam), resting a bit to relax, then stretching the dough carefully over your thumb (positioned along the long edge) and sealing. Rest in a floured linnen cloth pulled up between the loaves. This video shows a few different methods.
For chiabatta, you simply pour the dough on your well-floured work surface, cut into pieces, rest and bake. Chiabatta is typically flat - not higher that two or three fingers wide. Lack of surface tension doesn't allow it to go higher.