5. Shape Baguettes
Again, working with one piece of dough at a time, shape the baguettes. Flip the dough cylinder so that it is seam-side up and press it into a flat rectangle to remove air bubbles.
With a long side facing you, fold the top edge of the dough two-thirds of the way down the rectangle, as if you were folding a letter. Press to seal.
Rotate the dough 180 degrees so the folded side is facing you and repeat the letter fold on the opposite side.
Use the side of your hand to create a divot lengthwise down the middle of the dough. Bring the top edge down to the bottom edge, folding the dough in half lengthwise. Use the heel of your hand or your fingers to press and seal the seam.
Turn the dough so that the seam side is down, then, starting from the center and moving outwards, gently roll the dough into a 14-inch-long snake, tapering the ends to points.