Proof the shaped loaf. Place the loaf in the Proofer, still set to 81 °F / 27 °C and allow to rise. It is ready to bake when it has risen well above the edge of the pan and springs back slowly when gently poked with a finger, about 1¾ hours.
Preheat the oven. If baking on a stone, allow ample time to preheat the oven and stone. Place the stone in the lower third of the oven and preheat to 400 °F / 204 °C.
Glaze and top the loaf. If desired, brush the top of the loaf with lightly beaten egg white and sprinkle untoasted seeds over top.
Bake the bread. Place the loaf in the oven and reduce the temperature to 350 °F / 177 °C. Bake for about 40 minutes, turning half way through baking to facilitate even browning. When done, the internal temperature of the loaf should be at least 200 °F / 93 °C and the top should be golden brown. Cool, unmold and enjoy.