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A sandwich loaf should give you slices that hold a filling without a large tunnel running beneath the crust. Shaping helps arrange the dough so it rises evenly inside its pan. You do not need elaborate movements, but you do need a relaxed piece of dough, a lightly prepared surface, and a seam that stays closed.

Prepare the pan before shaping

Grease the loaf pan as directed and place it within easy reach. Check its dimensions against the recipe, since a pan that is too large can make a well shaped loaf look disappointingly low. Have a scraper ready and clear away anything that would force you to lift sticky dough across a cluttered counter.

After bulk fermentation, ease the dough onto the surface rather than pulling it out in torn pieces. If the recipe calls for division, weigh the portions now. A brief covered rest allows a tense piece to relax, making it easier to extend without snapping back.

Form an even rectangle

Gently pat the dough into a rectangle with the edge you will roll from roughly matched to the length of the pan. Press out conspicuously large bubbles, especially around the edges, while avoiding a complete crushing of the dough. The aim is an even distribution of gas and thickness, not a perfectly flat sheet.

Use only enough bench flour to prevent troublesome sticking. Excess flour on the dough's upper surface can remain trapped between folds and keep them from bonding. Brush away visible deposits before rolling. If the dough resists stretching, cover it for a few minutes instead of tugging harder.

Roll with controlled tension

Starting from one short edge, fold a small section inward and press gently to secure it. Continue rolling the dough toward you, keeping the cylinder snug across its width. Each turn should contact the previous layer without leaving an open pocket. Avoid pulling so tightly that the outer skin tears.

A common source of tunnels is a loose roll with flour trapped inside. Another is incorporating a large bubble that was never pressed out. Work steadily and watch the edges as you roll. If one end becomes much thicker than the other, pause and redistribute the dough gently before completing the cylinder.

Orient the rectangle before you start: the edge that becomes the cylinder's length should approximately match the pan's usable length. If you roll from a short edge, make that edge the one sized to the pan rather than matching the rectangle's long dimension and hoping the log will fit. A very short, thick cylinder and a long thin one proof differently in the same vessel. Check the log beside the empty pan before the final turn, and correct the layout gently while the dough can still relax. Do not force an oversize log into a bow to make it fit.

Close the seam and settle the loaf

Pinch the final seam securely, then place the log seam side down in the prepared pan. Tuck or round the ends only as needed to fit. The pan should support the shape without forcing a long cylinder into an awkward bend. Check that the loaf sits evenly from end to end.

Cover it with enough clearance for expansion. A covering pressed directly onto a rising crown may stick and tear the surface when removed. During the final proof, watch the loaf become visibly fuller and lighter. Its height relative to the rim matters only in the context of the pan size and recipe.

Evaluate slices after cooling

Let the bread finish cooling before cutting through its center. Warm crumb can compress beneath a knife and make a sound loaf appear gummy. Slice across the middle and look for reasonably even texture, a connected top crust, and no major spiral gap.

If you find a tunnel, consider your rolling tension and bench flour before changing the recipe. If the loaf splits along one side, check seam placement and proofing as well. Shaping is one stage in a larger process, but repeating a simple, deliberate roll gives you a clear baseline. With that baseline, each loaf becomes easier to read and the next adjustment becomes smaller.