Return to Barry Harmon's Artisanal Artisan Bread.

Shaping the doughs in accordance with the shaping baguette section. Flatten, fold over, flatten, fold over,... Notice that there is no bench flour and that the doughs stick to the bench a bit. I prefer to deal with the tackiness rather than add flour to the dough at this point, since the flour could make its way into the center of the dough and cause white streaks.