Prepare for Second Rise: Line a baking sheet with parchment paper, or grease a 9×5-inch loaf pan. Gently transfer the shaped log to the prepared baking sheet or loaf pan. If preferred, you can also shape it into a round boule for baking in a Dutch oven.
Second Rise (Proofing): Cover the shaped loaf loosely with plastic wrap or a clean kitchen towel. Let it rise in a warm place for another 45-60 minutes, or until noticeably puffy and almost doubled in size. Towards the end of the second rise, preheat your oven to 375°F (190°C). If using a Dutch oven, place it in the oven during preheating.
Score and Bake: If desired, brush the top of the loaf with an egg wash (beaten egg yolk with a tablespoon of water) for a golden crust. Using a sharp knife or a bread lame, make 2-3 shallow cuts (scores) across the top of the loaf. If baking in a Dutch oven, carefully transfer the loaf (on parchment paper) into the preheated Dutch oven, cover, and bake for 30 minutes. Remove the lid and bake for another 15-20 minutes, or until the crust is deeply golden brown and the internal temperature reaches 200-210°F (93-99°C). If baking on a baking sheet or in a loaf pan, bake for 35-45 minutes, rotating halfway through, until golden brown and cooked through.
Cool: Once baked, immediately transfer the loaf to a wire rack to cool completely before slicing. This is crucial for the texture and to prevent a gummy interior.
