Bread-Bakers v105.n027.8

I have been making the recipe for ciabatta bread from Peter Reinhart'a book 
_The Bread Baker's Apprentice_ for almost 2 years now and have yet to 
achieve the holes he talks about. Of course the bread is delicious and 
great for a sandwich but the standard is supposed to be holes. I stretch it 
and follow the recipe except for using the steam pan but I do spray the 
oven with water like it suggests. Does anyone have a solution? I use either 
Robin Hood bread flour or Rodger's bread flour.

Thanks for any help.
Dianne