What would be the possibility of dividing this and baking half in a regular loaf pan or as a boule, and then baking the other half a couple of days later? There's only me and the bird in my house who eat bread and for all our efforts, we just can't get through such a large loaf before it goes bad. (and sadly, in my house, stale doesn't seem to be much of an option. Blue and fuzzy is the norm.) Well, I think resting in the fridge would make the dough too "sour." But here's what I do, in our 2-person household: divide the baked loaf in half, and enjoy half (it stays good for quite awhile without molding), and make the other half into Sparkling Harvest Crisps, which go into my cracker jar and are good indefinitely - though they never last that long! You could also freeze half the dough (for up to 3-4 weeks) prior to shaping/baking; or freeze half the baked loaf. Enjoy - PJH

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