Remove from the fridge. Knead the dough in the bowl, flatten it and fold the corners into the center repeatedly, for 10 minutes.
Cut the dough into 2 equal size pieces and shape them into balls or logs, flour them.
Line a Dutch oven, heavy pot or loaf pan with baking paper or flour and put the balls in them.
Cover the pots loosely with a plastic bag and let the bread proof in a warm place for 4 hours.
Preheat the oven to 450°F/220°C.
Score the bread with a sharp knife or razor blade. Scoring the bread is not necessarily for decorative purposes; it gives the bread more room to grow during its final rise in the oven without splitting.
Put the lids on the pots and bake for 40 minutes.
Carefully remove the pots from the oven and quickly remove their lids (keep your hands covered, and don't do this in the oven. You can burn yourself).
Bake for 15-20 minutes or until they get a nice golden color. Let them cool completely before slicing.
The best way to keep the bread fresh and last last longer is by slicing it, then storing in plastic bags and freezing them.