Knock back the dough by gently kneading just 5 times to get the air out. Line the base and ends of a 900g/2lb loaf tin with a strip of parchment. Cut the dough in half, roll each half to a 30cm square then use scissors to cut each square into 9 smaller squares. Spread the garlic butter over the squares, then stack up all the squares like a giant sandwich. Lift the stack into the tin on it’s side to make a stripy loaf. To stop the stack falling over while filling the tin, rest one end of the tin on a rolling pin.