>>15333228
So the shape is round and the joining point remains on the base and it keeps the form. It can also be done by cupping your hand and doing a circular motion over the table with the dough under the palm, shaping it in that way.
The dough is put in the trail to proof tightly so when it's baked, soft spots remain on the sides when cut. If you leave it with enough space the bread forms more crust, which is also good if you bake it with water in the oven to make steam and make it crispier.