Scrape the dough onto an oiled counter. Gently press it out into an 8-by 12-inch rectangle. Fold the rectangle lengthwise into thirds, then press back into an 8- by 12-inch rectangle again. Turn the dough 90 degrees and fold one more time. You won't be able to see them distinctly but you'll have 9 layers.
Lift one of the seam sides of the dough and roll it away from you, tightly tucking as you go, so you end up with a neat roll a little smaller than a 4- by 9-inch loaf pan. This tight rolling and tucking ensures the exterior of the loaf is stretched and smooth, which gives a nice even rise and a smooth finish.
Transfer to the loaf pan, seam-side down.