1. Divide the dough into 700-g pieces. Let rest for 10 minutes, and shape into loaves that will fit 8-in. by 4-in. loaf pans.
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2. Place the loaves in sprayed and floured pans. Proof for one hour at 78ﾰF to 80ﾰF with moderate humidity.
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3. Bake in a receding oven beginning at 480ﾰF with steam until the loaves are set, about 35 minutes. Remove the loaves from the loaf pans, and continue baking on parchment-lined sheet pans for another 10 to 15 minutes.
