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Subsequently, the dough is punched down to release excess gas, shaped into a loaf through a simple folding process (business letter fold), and placed into a buttered loaf pan. The second proof follows, during which the dough gently rises to nearly fill the pan, ensuring a perfect shape.
Baking to Perfection
Preheated to 425°F, the oven sees the bread begin baking immediately with a spray of water for steam, aiding crust development. After 15 minutes, the temperature is reduced to 375°F for an additional 25 minutes, ensuring the loaf is golden and thoroughly baked. Cooling on a wire rack and brushing with melted butter imparts a glossy finish and softness.