French Bread

The dough can be shaped into loaves and refrigerated for up to 24 hours for a slow, cold rise that develops more complex flavor. Remove from refrigerator 1 hour before baking to take off the chill, then score and bake as directed.

Store completely cooled bread in a paper bag at room temperature for up to 2 days, or wrap tightly in plastic wrap and aluminum foil and freeze for up to 3 months. Thaw frozen bread at room temperature, then refresh in a 350°F oven for 10 minutes to restore crust crispness.