Once the dough has doubled in size and you're ready to bake, prepare a French pullman pan by spraying with a light coating of cooking spray and lining the bottom and sides with parchment paper. Spray the parchment paper as well and set aside.

Remove the dough from the refrigerator and turn out into a lightly floured surface. Roll into a 12 by 16-inch rectangle.

Using a pastry wheel or a sharp knife, cut the rectangle lengthwise into 3 even strips. Cut each strip widthwise into 4 equal sections. At the end of the process, you should have twelve 4-inch squares. Fold each square in half, and place in the prepared pan, arranging each square so that its seam side is down and they're fairly squished in together next to each other — in fact, the only thing preventing each square from popping open and spilling its filling everywhere is the fact that it's nestled between another dough square. Cover with plastic wrap and let rise until the dough does not spring back when pressed with a finger, 30 to 35 minutes.

While the dough is rising, center a rack in the oven and preheat to 350 (F).

Once the dough has finished rising for the second time, transfer the pan to the preheated oven and bake for 45 to 55 minutes, or until the loaf is golden and the squares have risen spectacularly to form a jagged top. It can be a little hard to tell when pull-apart breads are done, so if you have a digital thermometer, stick it in the center of the loaf — the internal temperature should be 190 (F). If the top of the loaf is fairly browned and the internal temperature is nowhere near that, cover the top of the loaf with a sheet of aluminum foil before returning to the oven.