RE: Shaping Baguette
It is very hard to over knead dough by hand. This takes a long time and plenty of aggression. The dough may have overproofed if there was no springback when you pressed it. Try testing the proof just a bit earlier next time. It is better to bake a loaf that has not fully proofed than one that has overproofed. Also, a good, crispy crust on a baguette is not a bad thing with this dough.
It just takes plenty of practice to get it right. Keep on making bread and pay attention to every step of the process. You'll learn how to make slight tweaks. It takes artisans take a long time to perfect their loaves - it makes us all appreciate the work that they put into it. Glad you enjoyed the lesson and making your very own bread. Cheers!