Hi everybody. I'm new here, I'd like to request your kind help... does anybody know some foolproof method for shaping a batard loaf? I started baking with a sourdough starter a couple of months ago, my first baguettes and boules were a complete success, but now the batard shaping is giving me headaches -and tears of frustration... sometimes. I have tried two methods:
a) make a rough rectangle, fold down the top, fold the corners in, rotate 180º, repeat the foldings on the other side and curl up the loaf, pinching the seam.
b) make a triangle and roll up the loaf starting at the narrow end, as an inverted croissant: http://www.breadcetera.com/?p=82 
I proof my batards on a couche, I try to get good superficial tension, I make sure that the seam is well closed, and I place the seam at the bottom... and yet, and yet, a horrible protuberance emerges from the sides of my loafs. What am I doing wrong? Any guidance will be much appreciated. Thanks in advance!