I decided to ask the experts in The fresh loaf forum and post my question there.
Using my of the tips from the comments:
1. higher temperature, i set the oven to 220 in fan bake
2. score slightly deeper
I wanted to underprove the baguette a little but this time I was districted and I think the baguette actually was overproved.
Anyway here is the result. The scorings are still not as wide open as I wanted! Well I have wait for the next weekend to try it again.
