Shaping a Baguette

I had to look this up on the net... it seems that what you do is basically punch down your risen dough, fold it into a big square and cut it into 3 strips. Then fold them over a few times, and hide the cut areas' seams on the bottom.

Forming them wasn't as easy as I expected... Here's a couple of pictures - first a good one, and then another where you'll see where I didn't get one of the seams on the bottom properly.

Allen.

Looks pretty decent, though the recipe is a bit fluffy for a baguette.
That cut portion on top is toasted and became my breakfast, haha.

Flip it around though, and you'll see the baguette in the front is not right at all, the seam was supposed to be on the bottom to avoid this. The other ones are fine though.

Burst seam, oh noes!