To begin, gently press the dough into a rectangle or square, as indicated in the recipe. Then, starting at the top, position your thumbs, touching each other, up against and parallel to the edge of the dough (A).
Roll it toward you and then push down slightly, tucking the fold under the roll (B–D). Repeat this rolling and pressing motion 3 to 4 times down the length of the dough.
When all the dough is rolled up, pinch the seam to complete the shape (E).
Roll the ends of each loaf to achieve tapered ends (F).
