Stretch and folds: To perform a series of stretch and folds, imagine the dough in 4 quadrants. Grab the dough in the 12 o’clock position and pull it up and over toward yourself (toward the 6 o’clock position). Then, rotate the bowl a quarter turn to the right and grab the dough in the 12 o’clock position again (formerly 9 o’clock), bringing it up and down toward 6 o’clock once more. Repeat this step 2 more times until each quadrant of the dough has made it to the 12 o’clock position and has been stretched and folded onto itself. The dough will look like a little parcel.
Baking: When transferring the cold baguette dough to a parchment-lined pan, it will be snake-ish and hard to work with. Move quickly and efficiently so you don’t disrupt the shape of the baguette too much. Alternatively, you can bake the baguettes directly on the baguette pan until you get more comfortable working with the dough. Keep in mind, the baguette pan will leave slight perforations on the bottom of the bread.