*The dough can be shaped into two loaves. Once the dough is read to be shaped divide it into two equal portions. Working with one piece of the dough, press gently into a rough rectangular shape. Make an indentation along the length of the dough with an outstretched hand. Press the thumb of one hand along the indentation while pulling the upper edge of the dough down over the hand to enclose the thumb. Tightly roll the dough towards you while forming into a rough torpedo shape, about 6 x 8 inches. If there is a seam, pinch it shut. Place seam-side down on the prepared baking sheet. Repeat shaping with the other half of the dough. Transfer the shaped loaves to the prepared baking sheet. Cover loosely with lightly oiled plastic wrap. Let rise in a warm place until nearly doubled in volume, about 2-3 hours. Bake as directed. *Using a baking stone of dutch oven is what creates this amazing crust. If you have a dutch oven please use it! If not this bread can still be baked using a baking sheet. I am not sure how the crust will turn out. *To Freeze The Dough: Let dough complete all it risings. Shape into a ball and place in a freezer bag. Freeze. When ready to use defrost. When defrost shape into a loaf or boule and allow to rise until doubled in size. Bake as directed. To Freeze the Baked Bread: Allow the bread to cool completely wrap well and freeze. When ready to eat defrost on the counter for an hour or two. Reheat in a 350 degree oven until heated through.