I have little experience shaping baguettes. So any help is welcomed. In order to facilitate uniform lengths, non-stick painter’s tape is used on the counter to make a “run way”. It is elementary, but it works.

Note - the 4 baguettes show above were shaped and then each one was partially shaped but they resisted elongation. After resting for a few minutes each of the 4 doughs stretched out very nicely.

Interested in loading the doughs sideways in order to bake longer loaves. See THIS LINK [1].