Butter the loaf pans on the bottom and the sides.
On a clean and dry surface, lightly coat the surface with all-purpose flour.
Pour your risen dough onto the floured surface. I hold the bowl upside down and wait for it to get around to falling. Be gentle, you don't want to punch it down or anything.
Visually split the dough in half and mark the divide with a straight line of flour. This line will help prevent your cutting tool from sticking when you divide the loaf.
Using a dough knife, split the dough on the flour line. You can roll the first half a little but don't coat it with flour too much.
Now for the tricky part. Next to the remaining dough, you want a space that isn't floured. Take half the dough and place it arm's length away from you, Tuck your fingertips under the far side of the dough and gently pull it towards you. The leading edge, close to you will pull under the ball a bit and the dough will start to form a skin (or tighten). Rotate the dough clockwise a quarter turn, extend and pull again (keep the seam that forms under the dough on the bottom of the dough ball). After a few pulls, the top of the dough will have a nice sheen to it. NOTE: If the dough is too wet and sticks, pat some flour onto the sticky parts. NOTE 2: There is a feel for this. Take your time and watch the video. I know I make it look easy, but I've done it a lot. You will get there.
Once the dough has a nice tight skin, put it in your buttered loaf pan and repeat with the other half.