Check for dryness on the surface of the dough. If it has formed a dry skin, mist the surface with water. Use damp hands to gently flatten out a loaf into roughly an 8 × 12-inch / 20 × 30cm rectangle. Working from the long side, pull a strip of the dough toward you and roll it on itself. Seal the resulting seam with the backs of your hands. Then pull that roll toward you, and roll it back over itself, and again seal the seam. The idea is to create a tight cylinder with the dough, which will give it good shape and surface tension as it rests and bakes. Continue pulling and rolling until you have completely rolled the dough into a tight cylinder. Don’t try to lengthen the dough at this point; the goal is only to wrap a cylinder, and lengthening the dough will make it more difficult to flour the seam.

Set up a plate nearby with a well-mixed handful of rice and all-purpose flour. Spread the couche out on a sheet pan or large cutting board and dust it lightly with the flour mixture. If the dough is stuck to the work surface, use the bench scraper to gently ease it away from the table. Flour your nondominant hand, place it atop the baguette, and use the bench scraper to shift it off the table, inverting it into your nondominant hand. Dip the seam in flour, gently return the baguette to the work surface, and then start the rolling process.

Roll the dough all the way toward you, and then all the way back, repeating this process several times, and press- ing down lightly each time to evenly extend and lengthen the baguette. The final length should be 16–18 inches / 40–45 cm. If you like, you may roll the ends into points, using a bit of extra pressure with your fingertips. Once again, dip the seam into the flour mixture and transfer the rolled-out baguette to the couche. Pull up a fold of the couche on either side of the baguette to properly support its shape.

Repeat the final shaping procedures for the remaining 2 baguettes. Let the baguettes rest for 45 minutes to 1 hour, until they have expanded and relaxed a bit.