Had a little fun playing with shapes when making my weekly baguettes. The flower shape was introduced by Wally and Eric, and shaping video is here [1]. The official version should have 6 petals, but I divided and shaped my baguette as usual, which are much shorter than full size baguettes (limited by my baking stone and oven size), went with 5 petals instead. The other shape was "dragon tail" introduced by wild yeast here [2].

They look pretty on the outside, AND within. The following is made with my 36 hour SD baguettes with rye starter (recipe here [3], the 3rd variation). Nice open crumb, with great flavor.

The next two pictures are from a batch made with my 36 hour SD baguettes with 45% whole grain (recipe here [4], the last variation)

The fancy shape may have made the crumb a bit less open, but not too much, pretty happy with the results.

Submitting to Yeastspotting [5].