Need help with baguette shaping

I have been making baguettes for about a week, and the past few days with the Bouabsa recipe. For the first time I've achieved a moderately airy crumb paired with a decent flavor. My problem lies in shaping them. I make a preshape right out of the fridge, then shape an hour later before 45 minutes proofing, though it seems like when I shape them, all the air goes to the sides causing it to only spring at the ends, and the middle stays rather flat. At the same time if I don't put enough force, the dough doesn't hold its form at all and the sides retract making the loaf shorter as it proofs. Could it be that I didn't do enough french folds, or that the dough is too cold? Any advice is appreciated.