I've taken the Beauty and the Baguette class at KAF, and have a question about the baguette shape. Every so often, I'll end up with baguettes that are aggressively pea-pod shaped, meaning they look exactly like there are bulging peas in the pod (rather than a nicely cylindrical form). Is this caused by under-proofing during the second rise/fermentation process, or something else? And, a second question/issue that I've sometimes noticed is a very dull color, rather than a bright, shiny crust, I suspect that this is from too little steam or a too-hot oven?

Thank you for this series, it is so eye-opening!

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