Place dough in a large bowl (enough to accommodate double the volume of dough -- or halve dough and use two bowls if necessary).
Cover with plastic and let rise overnight, or 8-12 hours.
On a floured (or lightly oiled, my preference) work surface, divide dough into 3 equal pieces.
Flatten each dough into a rectangle, then roll a short side up into a cylinder, pinching to seal the seam.
Place in 9 x 5 bread pan. Repeat with remaining dough.
Cover pans loosely with plastic (spritz with oil) or a clean kitchen towel, and let rise another 40 minutes or so until doubled.
Remove covering. Bake in a preheated 400 degree oven, spritzing the loaves with some water from a spray bottle before you put them in.
After 10 minutes, lower oven temperature to 375 degrees F.
Bake for another 40-45 minutes, rotating pans once. Test for doneness. Loaves should sound hollow and bottom corners of loaf should be firm. Internal temperature should be between 195 and 210 degrees Fahrenheit on an instant-read thermometer. Return to oven and bake longer if necessary, checking temperature every 5 minutes.
Cool loaves, out of pans and on a rack until completely cooled, before slicing. (This is a rule that never gets followed in our home, especially with that first loaf.)
Loaves can be pre-baked, cooled, then frozen. Wrap airtight in plastic bags. Defrost overnight at room temperature, still sealed in plastic.