Make Ahead: Place cooled (or baked) loaves cooled loaves in a large resealable plastic bag and store on the counter for 3–4 days, or in the refrigerator for up to 1 week. This bread also freezes beautifully.
Quicker Rise: You need to let this bread rise twice, which can easily take 90–120 minutes. I will often use a warm oven to proof the dough faster. Heat the oven to 200 degrees F, then turn the oven off. Be sure the dough is in an oven-safe bowl. Place a damp tea towel over the bowl and put it in the oven. The dough will double in size in only 20–30 minutes.