Quote Originally Posted by BleeckerSt_Girl View Post
Roll the rectangle up from one end, then pull the surface over it to make a ball with a skin of dough that has a bit if tension, careful not to tear holes as you pull the skin.
Are you rolling along the long or short end of the rectangle, or does it not matter? That sounds similar to the technique they describe for the sun-dried tomato bread, where you get more of a stuffed bread look, not what I'm trying to do with this.