baguette "integrity"

The scores must be within the middle third down the center of the baguette and they must overlap by about 30%. Check out baguette scoring videos if the above doesn’t make sense. 

even if that hurts to admit it ;-) .

It could be shaping or any other thing, but the likely culprit with baguettes when the loaves are well prepped and well shaped almost always comes down to scoring issues.  Watch some videos by the pros, as a lot of the amateurs out there are only half right and then only some of the time.  Jeffrey Hamelman/Martin Phillip (both of KA Bakery) and Ciril Hitz immediately bubble to the top of my go-to list.  Read the tutorial by our own dmsnyder in the TFL tutorials section.  

More so than almost any other bread shape, baguette scoring is often considered the most critical to "get right".  And unless you re amongst the few "gifted" with scoring skills, expect some disappointments along the road.  That is all part of the experience.  But progress does come with practice.

if your baguettes have 'blow-outs' around the bottom seam, it could be that you didn't seal it strongly enough. This would make the bottom seam the easiest point of expansion as opposed to your scorings. If it's about your scoring, it could be that your cuts are just a bit too shallow. If the cut is too shallow, I think what happens is that a crust is formed too quickly during baking, which then forces the loaf to expand through a weaker part of the crust (which is the bottom seam). 

A third possibility is that your baguettes are slightly underproofed, and are expanding pretty rapidly. The logic from above still applies I Think, because what can happen if you underproof is that the bottom seam has not had enough time to settle and 'meld together', and that coupled with a lot of lift when the loaf hits the oven can make the bottom seam more likely to burst. 

I'm not completely sure if this is actually the problem you're having, and these ideas are just based on my experiences, but I hope it might help anyway. 

Its tricky to say without pictures but another thing to consider is that imperfections are amplified.  what you may perceive as a perfect cylinder will reveal itself after it bakes.  to pull off an attractive baguette its a good idea to visualize a tube that is absolutely perfect.  nevermind the pros who seem to rough-house dough and whip out loaves almost tossjng them to the couch, you really need to be aware of the shape and forming the best possible cylinder - you may not even notice a slight bulge but if its there before the bake you can be certain it will show up later.  maybe some pictures would help with diagnostics here ?