Preparation

On prep day

• Spray a 8-1/2 x 4-1/2-inch loaf pan with cooking spray.
• Turn the dough out onto a lightly floured surface and pat it into a rough 8-inch square. Fold the bottom quarter over and press to secure it.
  

• Fold over again, leaving a 1- to 2-inch edge on the top, and press to seal. Fold the 1- to 2-inch edge up and over and press to seal.

• Pinch the ends closed, and place the dough, seam side down, in the loaf pan. Cover the pan with plastic wrap and refrigerate for at least 8 and up to 24 hours.

On baking day

• Position a rack in the center of the oven and heat the oven to 350°F. Meanwhile, let the dough sit, covered, at room temperature.
• Remove the plastic and bake the bread until the top is browned and the internal temperature reads 205°F on an instant-read thermometer, about 55 minutes. Remove the bread from the pan and let cool completely on a rack before slicing.