Steam or not to steam?

Hi all,

I was reading a discussion on jagged slashing and why that it occurs.  Most of you responded with the solution being to much steam.  I am finding that my baguettes have flat openings and my sourdough tears as well, making the openings look jagged.  So, how many seconds of steam is best?  I generally steam for about 10 to 12 seconds in this particular oven that i am using.  I guess the answer is to cut down the time and see what happens.  If anyone has any suggestions let me know.

Thanks,

Gena