I posted these dragon tail baguettes a while ago, and here, as promised, is a video showing the shaping technique. I love it because it yields a connected string of easily-break-off-able, single-serving-sized rolls, without having to individually shape each one.
Note that the final shaping, which is shown here, is done on a fully proofed baguette just before it goes into the oven. The shaping of the original baguette is not shown here, but I’m planning to have a video of that soon, too. For a 50-cm (20-inch) baguette, eight or nine segments is about right.
(If you can’t see the video here, view it on YouTube.)