Lightly grease a ( 9 * 12 ) inch baking sheet.
Transfer the dough onto work surface and deflate it.
Using a bench cutter, divide the dough into 6 equal pieces. Cover the pieces with a damp kitchen towel, while you work with a single piece.
Take a piece of dough ball, and roll it into a tight ball. Stretch and tuck the edges in the center. Turn the dough, seam side down, and roll it into a smooth ball.Note: This is an important step, roll the dough into a tight ball. If the ball is rolled loosely, it may loose its shape during baking.
Place the ball, seam side down, onto a baking sheet. Cover with a damp kitchen towel while you shape the rest of the balls.
Using a sharp knife, score an X into the tops of each dough ball.
Cover the balls with a damp kitchen towel and place it in a warm place to rise again, around 30-45 minutes or until double in size.