Shaping a Baguette

Divide the dough into 350 g pieces, pat them into rough rectangles and rest them 20 minutes. Fold the top third down and press the seam with the heel of your hand, then fold the top down again to the bottom edge and seal it, which builds tension along the surface. Roll it under your palms, starting in the middle and moving outward, until it's 40 cm long with tapered ends. Use very little flour so the dough grips the counter. Proof it seam up in a floured linen cloth pleated between loaves.