Hi Jill, if you are using a brotform/banneton, then it's seam side up because you flip the form over to bake. If you are using a couche or linen, for a baguette, it's up to the baker. Either way, you'll need to flip the baguette seam side down to bake it. Proofing seam side down does create a nice surface on which to score once the dough is flipped into its baking position.  

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