Lightly dust your work surface with flour. Gently pat a ball of dough until about 1-inch thick. Use the heels of your hands to flatten the dough into a rectangle, about 4 by 5 inches.
Fold the far side toward you about 2/3 of the way. Press down on the dough with the heel of your hand to seal it together. Fold up the near side and press to seal again. Form the dough into a tight cylinder and pinch the seam shut. Pinch the ends shut.
Now you are ready to roll. Start with your palms together in the middle of the dough. Roll the loaf back and forth applying some pressure in order to make it longer. Imagine that your hands are making a "W" as you roll. If the dough is sticky, lightly flour your hands.
After you have rolled the dough into a loaf about 14 inches long, transfer it to a pan. Just before the bread goes in the oven, slash the tops several times with a razor blade or a small sharp knife.

Instructor: Katherine Alford