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After the bread has been sitting for 90 minutes, place the dough on a lightly floured surface. Break the dough into three even portions. Cover the portions of bread with a clean paper towel. Keep them in an area where they will not be disturbed while they spend an additional 10 to 15 minutes rising. Roll each piece on a lightly floured surface using your hands. Roll the pieces into cylinder shapes one at a time. The shapes should be about 11 by 6 inches (28 by 15 centimeters). Take one of the cylinder pieces you made. Roll the short ends of the cylinder inward until they touch. This will form a small, rectangular shape that has a seam in the middle where the end pieces of your dough meet. With the seam side facing upward, roll this small rectangle into another, tighter cylinder. Repeat this process with the other two cylinders. Grease a 9-inch (23 centimeter) loaf pan with non-stick spray. Set each piece of dough in the tray. Keep them evenly spaced. They should be close together but not touching. There should be just enough space in your pan for them all to fit neatly. The dough will blend together during the baking process, creating a fluffy, aerated bread. Cover the pan in plastic wrap. Set the dough in a room temperature space and let it rise for an additional 60 to 75 minutes. The dough should just be rising over the baking pan when it's done. Place your bread in a preheated oven and bake it for 35 to 40 minutes. When done, the bread should be golden brown. Start by baking the bread for 35 minutes and, if it's not done, bake it for two or three more minutes. Continue increasing the baking time in two or three minute intervals until your bread is done. Remove the bread from the oven and set it on  a cooling rack. Cool the bread for 15 minutes before removing it from the pan. Then, set it on a wire rack and let it cool for an additional hour before cutting.
Break the bread into three pieces. Let the pieces rise for 10 to 15 minutes. Roll the pieces into cylinders. Shape each cylinder. Arrange your dough in a baking pan. Let the dough rise more. Bake your bread at 375 °F (191 °C) for 35 to 40 minutes. Let your bread cool.