Hi Rhianna, Martin's tutorial is great, and I would also recommend watching the mini videos on shaping and slashing baguettes linked in this blog post, since the baker moves slowly and you get to see the action from above as well. As you begin rolling out the baguette, you'll want to gently move both hands outward from the middle, increasing the pressure a bit at the ends in order to develop slightly tapered tips. Keep working on it! Baguettes are all about practise and repetition, and thankfully even the peanut-shaped ones taste delicious! Achieving a dough that has the proper amount of airiness and is sufficiently relaxed is also really helpful. When I roll out baguettes I like to imagine that I'm rolling out a tube of tiny balloons. The pressure your hands exert on the dough should be at once gentle and firm. Some bakers describe it as a firm caress; the way you would touch someone you love. 

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