Preheat oven to 425℉ for at least 30 minutes before baguettes are baked.
Lightly flour a flat surface. Using a dough scraper remove the dough from the bowl and place onto lightly floured surface.
Cut dough into 4 equal parts using a dough cutter. Spray baguette pans with cooking spray.
Place both hands on opposite sides of the dough of cut dough. Gently pull the sides and make small folds into the center of the dough, working down the length of the dough. Repeat this 1-2 more times until the dough is 14-15 inches in length and has an even thickness. For extra thick areas of the dough use a slight bouncing tension to that area with both hands.
Transfer shaped dough onto baguette pans. Cover with plastic wrap and let rest for 20 mins. (Before covering the dough spray one side of the plastic wrap with cooking spray to prevent sticking to the dough.)
Score the dough with 4-5 angled cuts up the length of the loaf.
Bake for 30-35 minutes or until baguettes are golden brown.
Turn off oven but leave baguettes in the oven with the door ajar for 20 mins. (This will create the crispy crackly bakery style crust.)
Remove loaves from oven and baguette pans. Let cool completley before storing. Store in an airtight bag or container. Can be frozen for up to 3 months. Defrost at room temperature fully before use.