Loaf shaping success and failure!

I've been trying out some shaping techniques to make attractive looking loaves. The first 'Fendu' from the French verb 'fendre - to split or to crack'.  This requires the shaped dough to be divided with a rolling pin before being placed into a banneton for the final proof. When this dough meets the heat and expands the weakness where the two halves joined separates evenly.

The second is 'tabatiere' which means 'snuffbox' in view of the flap or 'lid' which is created by flattening a portion of the shaped loaf and folding this back over the loaf.

 When baking the expanding loaf parts at the edges of the flap...or that's the idea. I've tried this method a couple of times without success. I intend to try again but so far it seems like my loaves are simply grinning at me, presumably in scorn at my failed attempts!