• **Make a Bucket of All Purpose Refrigerator Master Dough and store in the fridge for up to two weeks before baking.**
• Prepare a standard loaf pan (8 ½ x 4 ½") by buttering the insides and bottom. If your pan is slightly larger (~9 x 5) not to worry, it will work fine. Your final loaf will just be a bit longer, wider, and shorter (not too much).

Shaping the Loaf

• Dust the surface of the refrigerator dough lightly with flour.

  Twist off a 1 ½ pound piece of dough off (about the size of a small melon)
• Turn the dough (flour side down) out onto a lightly floured counter.
• Shape the dough into a ball and then flatten it slightly with your palm/fingers.

  To form the loaf, fold the left side ⅔ over the right side.

  Then fold the right side so it's overlapping the first fold.

  Grab the top flap, roll it over itself (jelly roll style).

  Keep rolling and gently pulling the loaf toward you until all the dough is rolled.

  Cup your hands around the dough while gently pulling it toward you a couple times while simultaneously elongating the dough to a loaf shape. This creates a smooth, taut surface.
• Place the loaf seam side down into the prepared pan.
• Cover and let rise for 60-90 minutes in a warm location (not direct sun).

  Pro Tip: if your kitchen is cool/cold, it may take longer for your bread to proof.
• Preheat the oven to 400º F with rack on center position.
• Place a shallow pan or cast iron skillet on bottom shelf.
• When ready to bake, place the bread pan on the middle rack and pour hot water in the lower pan. Close the oven door to capture the steam. (Check out the post for more steam tips and techniques.)
• Bake for ~40 minutes. If after 30 minutes the loaf is getting too dark, reduce the heat to 350º F and loosely cover the top with a piece of foil. (Don't be tempted to open the oven door prior to this as the steam will escape which is bad news for the bread.)
• Remove from the pan by tapping the bottom corner of the pan on the counter and tip pan. The loaf should pop right out. If it is stuck, put the whole thing back in the oven for 5 minutes.
• When ready, the top will be dark golden, the top will sound hollow when tapped, and the bottom will sound toasty when you run your fingernails across it.
• If the loaf is pale and steamy on the sides and bottom when you remove from pan, place it back in the oven (without the pan) for another 5-10 minutes.
• Let it cool completely before slicing.
• Store on the counter or in the fridge in a plastic bag.