Transfer dough onto a lightly floured surface. Gently deflate with hands and divide it into three equal pieces.
Shape each section into a ball. Lightly oil three small bowls put a dough ball into each container, cover with plastic wrap and let sit for up to an hour.
While your dough is resting prepare your Couche. see note in post above.
Take one dough ball out to work with at a time. Place on a light floured surface and flatten.
Fold the dough from the bottom third up and then the top down. Rotate and repeat.
This folding and pressing with the heels of your hands to flatten the seems with help the dough to stretch out lengthwise.
Keeping the seem side down start to gently roll the dough across the work surface until it reaches about 16 inches long. (shape the ends into a point as desired)
Ever so gently transfer the elongated dough to the couche and place seem side down on the flat linen.
Next create a wall, by pinching the linen on both ends to protect the long side of the dough.Repeat this process with the final two pieces of dough.
Allow baguettes to rest in the couche for 45-60 minutes.