When the dough has fermented sufficiently (after 3-4 h at 25-30 C), roll the dough in a rectangle with a dough roller. Completely de-gas the dough in this step. When the sides are un-even, fold them back in and roll over it, so the width of the dough sheet will have the length of the loaf pan (1 feet) (picture shows loaf pan perpendicular to the dough sheet, with one side of the dough sheet folded back in)
Do this folding and rolling for each side (picture shows loaf pan perpendicular to the dough sheet, with both sides of the dough sheet folded back in; left the dough pin).
Then spread the wall nuts out over the dough and roll it tight towards you, using the spatula to separate the dough from the counter. Make sure to flatten the sides of the dough 'cylinder' and place it in the oiled loaf pan. (picture shows rolled dough cylinder just placed in loaf pan, before the final rise)
Let it rise for another 1-1.5 h covered by plastic wrap, until the size has roughly doubled again. This is essential as when the loaf is baked too early, more oven spring may occur, the dough surface may tear, which makes it more difficult to cut the loaf. (picture shows the risen dough cylinder after 1.5 h)
Pre-heat the oven to 230 C and just before placing the loaf pan in the oven set the thermostat to 180 C. [Thus the initial temperature the loaf is exposed to is 230 C, but the first several minutes there will be no heating coils on, so the oven spring can take place undisturbed]. (Picture shows 3 risen loafs just before placement in oven; the recipe was tripled).
Place the loaf in the middle of the oven, immediately adding some steam or hot water to the oven and bake for 1 h with the thermostat at 180 C.
After 1 h take the loaf pan out of the oven using mits and release the bread. Usually shaking the loaf pan keeping it in horizontal position will release the bread from the pan.
Let the bread cool down uncovered for more than 1 h before slicing. Then slice the bread to the extent is needed for the meal.
Optionally freeze the fully sliced bread and take out over time what you need. Frozen bread can be revitalized in a toaster or in a pan with a lid.