: Shaping baguettes using three folds vs. rolling it up? What's the idea behind the standard French technique of three folds to shape a baguette where you fold it in from top and bottom and then the whole thing over, sealing

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Shaping baguettes using three folds vs. rolling it up?
What's the idea behind the standard French technique of three folds to shape a baguette where you fold it in from top and bottom and then the whole thing over, sealing it with the heel of the hand? The standard Mexican and Vietnamese method is to simply roll the dough up and seems to work just as well for making bolillos or banh mi. I have also seen artisan bakers using the roll-up method to shape batards and probably baguettes as well. Which makes me wonder, if the roll-up method works just fine, why did the French come up with this 3-fold method? What advantage could it have, theoretical or practical?

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