Stick a floured finger into the dough. If the hole you just created remains, the dough is ready. If the hole shrinks, it needs to rise a little longer.
05Place dough onto a floured work surface. (If you have a kitchen scale, weigh the entire dough ball, then divide by 4 to determine the desired weight for each ball.) Divide dough into 4 equal sized pieces (should be somewhere around 280-300g each). Shape the pieces into balls by pinching together at the bottom. Place on counter, pinched side down and cover with a clean tea towel and let stand 5-8 minutes.
06Grease two 8x4-inch bread pans and set aside.
07Shaping: Flip dough over so the pinched side from making the balls is facing up. With a rolling pin, roll dough to about 1/2-inch thick, or about 9-inches long by 6 inches wide. Fold in 2/3 of the way down, then fold the bottom 1/3 up to cover the top. Rotate the rectangle 90 degrees. Roll up the dough tightly, by pulling and stretching as necessary, to make a smooth surface. Gently pinch together the end of the roll with the roll itself.
08Placing in pan: Before placing rolls into pan, check the direction of the roll for each dough piece. The rolls should be placed in the pan with the ensuring that the right side piece is rolling to the right and the left side piece is rolling to the left. (check the direction of the top of the roll and which direction that last top roll is heading). Place two rolls in each pan, with the balls just barely touching the ends of the pan and with a small gap between the rolls in the centre.
09Cover pans with a clean tea towel. Let rise about 45-50 minutes or until the dough rises to about 1 cm above the sides of the pan (for square/pullman pan baking, it should be 1 cm below the sides of the pan).
10Preheat oven to 390F. (regular bake setting/ not fan asssited)
11Once risen, bake in the preheated oven for about 35 min. *Check at about the 20 minute mark and loosely cover with aluminum foil if bread is browned enough already.
12Remove from oven and immediately remove to a cooling rack. Brush tops of loaves with melted butter, then leave to cool completely.