Need help with baguette shape and scoring.

Hi everyone. First time here. Thanks for having us all. 

I tried baking baguette for the first time the other day and eventhough the taste was great, the crust developed "too even", like there is no ridges to my scoring after they baked. They sort of flattened out as they baked. Taste and texture were spot on. I just can't seem to figure out the proofing maybe? As if the outside of the dough doesn't get dry enough before I score it so it would help the drier part of the dough stay bit stiffer through the spring in the oven to allow scored parts stretch.  Airing it might help? I mean omg I don't even know where the problem would be. Any help is appreciated.