Karen, here are the pictures I took today when I baked French Bread. I know that you were looking for better instructions on pinching and forming the loaves. I hope these help.
I didn't think to take pictures until the bread had already gone through the second rise.
After the dough has risen twice
Tip dough out on to floured surface
Divide Dough
Pat dough out into a rectangle type shape
Fold in half and pinch edges
Another view
Fold over again.
Pinch
Sprinkle surface with cornmeal and place loaves seam side down and dust loaves with flour.
Cover with tea towel or plastic wrap and let rise. Bread doesn't have to double this time.
Slash loaves
Bake on a stone in a preheated 500°F oven. Toss some ice cubes into the bottom of the oven. I also spray the loaves with water.
Two baguettes and a small loaf
I love the crackling sound that the bread makes as it cools. It "talks".
