Part 5/6:
Starting from one of the shorter edges, roll the dough up tightly, ensuring there are no gaps that could disrupt the swirl. Place the rolled dough into a loaf pan, and cover it again to proof for another hour until it has risen nicely above the rim.
Final Touches and Baking
With the second proofing complete, your dough should look beautifully puffy. An egg wash brushed on top of the loaf will help achieve a rich golden-brown finish while keeping the bread moist. Once prepared, bake the loaf in a preheated oven at 400 degrees Fahrenheit (200 degrees Celsius) for 35 to 40 minutes or until it is beautifully golden.