Pamalal
Knocking the dough back and then reforiming into the final bread shape, is done when the dough has proved until it has at least doubled in size.
Here is the recipe/method which I use most of the time, except when I bake ciabatta and add a fair glug of olive oil to the ingredients.
2 large plastic bowls - 40cm diameter
Silicon tile grouting spreader (never used for tiling 
)
Silicon spatula
Teaspoon measure
Large steel spoon for stirring dough
Small bowl and measuring jug for yeast prep
550g strong white bread flour- Allinsons
150g good, strong wholemeal flour
2 tsp ready yeast
2 tsp salt
1 tsp granulated sugar (helps to activate the yeast)
Put 250ml of boiling water plus 250ml of cold water into the small bowl with 1 tsp sugar, stir, then add the yeast and cover for around 15 to 20 minutes.
I use this time to thoroughly clean the laminate worktop which is my working board, making sure it is completely dry.
Put the flour into one of the large plastic bowls, add the salt and combine with the steel spoon so that it is well mixed, this will add air to it as well and remove any lumps (I never sieve my flour).
By this time the yeast should have activated and gone frothy on top.
Add the yeast mixture to the flour and stir well until the quite sticky dough mixture comes together.
Dust the worktop with a little flour, not too much.
Now it is time to get the dough out of the bowl, making sure that you leave hardly anything behind. I would suggest using one hand for the dough and a clean hand for adding more flour if it is too sticky.
Once on the dusted worktop, start kneading it (have a look at youtube videos).
I add a little bit of olive oil to the worktop at this stage, because it makes the dough stick less and removes excess from your hands and fingers.
You don't have to knead for very long, I find 5 minutes enough.
When the dough resembles a soft ball and has a little spring, you can put it in the second, clean plastic bowl.
I would clean the first bowl at this stage before anything else, and then without drying the inside, place it upside down on the bowl containing the dough.
Leave it somewhere moderately warm to prove.
When it has proved, more than doubled in size, I get 2 baking trays and lightly dust them with flour.
Once again dust the worktop with flour.
This is where speed, confidence and a lack of fear of the dough comes in handy.
Use the spatula to ease the dough onto the floured worktop, you should be able to tease it out in one piece.
Now use the tile grouter to turn the dough over.
Flour it, then divide it (again using the grouter) into 8 small or 4 large pieces to form baguettes.
I use a folding technique to shape the baguettes (again, have a look at youtube videos for this).
I take one piece, make it into a rectangle, flatten slightly, fold one third up, then fold back over the remaining third, so you have a little ball of dough.
Roll this again and flatten and fold.
Now, using the palms of your hands, gently roll this from the centre out, into a long baguette shape to fit your baking tray.
Once all of them are done, I dust the tops lightly with flour and using an extremely shap, thin, flexible bladed knife, I make 6 diagonal cuts in the tops of the baguette.
I leave these uncovered in a warm place until they have grown in size, and if you touch them, they feel very light and bouncy. Be careful with them though because rough handling could leave them looking very deflated.
Set your oven up so that you have a centre shelf with any other trays removed. Heat the oven to 220C ( I have an oven thermometer, something which I think any baker should have), which takes 15 minutes in my oven.
Immediately before putting baguettes in the oven, I lightly spray them with water, which will create steam, which in turn will make a nice crust.
Large baguettes take around 25 minutes and small ones 20 minutes.
When they are done, always let them rest on a rack so that the air can get around them.
Once you gain confidence, you can try increasing the ratio of water to flour - hydration level - which is more difficult, but which results in an even lighter and more "Parisienne" style bake.