Regardless of the kneading method you use your loaves need to have a taut skin on top after shaping or they will look ragged. Another consequence of a ragged top is that it doesn't trap the expanding gasses as well and might not rise as high.
Boules are easier as you can pull all the dough to the underside in a circle to stretch the top. Baguettes are trickier.
One method is to push a finger into the underside of the baguette while stretching the top surface around it and then working down the length of the loaf.
This is a good description of this method:
Another method is to pull the loaf along the table with the tips of the fingers on the edge of the loaf to let the friction with the table stretch the top of the loaf.
Don't forget to score the proofed loaves of that nice top will tear in the oven.