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Looks pretty tasty. Baguettes are the hardest to get right.
How did you do your shaping?
So I didn't really, I cut the dough into 4 strips stretched them lengthwise and baked them.
Sounds more like long Pugliese
Maybe? I don't know enough about either to know the difference.
Pugliese means ‘slipper’ in Italian and refers to the loaves being rather long and shapeless.
It was invented as an alternative/competitor to baguettes. Uses a wetter dough and minimal shaping to attain large open crumb like you have here.
That certainly matched the description. The people I have had taste it say the baguettes they had in the past tasted the same. The video with the recipe I used marketed it as a low technical skill tasty baguette. Also I thought ciabatta was "slipper".
Ah sorry mixed up those two Italian breads.