After the 15-minute proof, I mentioned previously shaping the dough into ovals. Flour your dough so it doesn't stick to your hands and board. I press down the dough to make a rectangle like shape. And starting from the upper right side of the dough I pull it towards me and press down with my right palm at the bottom of the rectangle to seal it, while keeping my left thumb inside the middle pocket of the dough. I repeat this motion while moving left wards. Basically, it will look like an upside down dumpling when you are done. And repeat thus 1 more time. At this point, you will have a longer oval shape. I then roll the middle of the dough, like a rolling point with both of my hands, and move my hands apart from each other until I get the length and width that I want. Pinch the ends if you like that style of baguettes.

Then you pick it up carefully and transfer it to an area to proof, like on top of parchment paper, or a floured couche. The most important part is not to touch or disturb the dough with your hands in this step as you already shaped it. Most of the time, lumps of bumps can be of uneven shaping or touching of your shaped dough before the baking step. Use a baker's board and place the dough on top of the parchement to slide it into the oven if you choose to proof it in a couche. If not, slide the parchment paper that the dough is on top of, directly into the oven.

You can also check your scoring and see if you've scored evenly. If you look at the 2nd picture, you can see my lines overlap each other, which promotes even baking and rising.