French Bread Loaf Shaping Question
My dough is rising as we speak and I'm looking at the recipe I'm following (for standard french bread) and realizing that I have absolutely no perception of the "rolling technique" it speaks of. Here's what it says:
"After punching down the dough, divide in half and let it rise (covered) for ten minutes. Roll dough into a long rectangular shape and, starting with the long end, roll it into the centers. Use water to seal seam."
HUH? Call me very new-at-this but, I didn't know you rolled a loaf of french bread. This sounds very much like the way you would roll a cinnamon roll. Is that right? Can anyone offer me help in shaping my loaves?