Part 5/7:
Form the mixture into a ball and place it into your prepared mold. At this point, you can choose to let it rise again: either in the refrigerator for about 8-12 hours or in a warm place until it nearly reaches the top of your mold.
For the refrigerator option, allow the dough to sit at room temperature for about three hours before baking. When ready to bake, let the top dry without plastic wrap for about 20 minutes, score a cross on top with a blade, and place a knob of unsalted butter for added richness.