You’ll notice small bubbles throughout, a sign that the natural yeast is active and the gluten network is strong.
Step 5: Shape the Dough
In the morning, lightly grease a loaf pan with butter or oil. Gently deflate your dough and turn it out onto a lightly floured surface. Shape it into a loaf by folding the sides in and rolling it up like a jelly roll. Pinch the seam closed and place it seam-side down in your prepared pan.
Step 6: Final Rise
Cover the loaf with a towel
