Mix each dough in separate bowls, knead 8–10 mins
Cover and let rise 4–6 hours at room temp
Shape each into rectangle, stack, and roll tightly
Place in pan or freeform, proof 2 more hours
Preheat oven to 425°F, score the top
Bake 15 mins at 425°F, then reduce to 400°F for 20–25 mins
Cool completely on wire rack before slicing
