Overnight Sourdough Bread

Ingredients

• 6 - 8 cups all-purpose flour, divided
• 2 cups warm water (100°F - 110°F)
• 1 cup prepared sourdough starter, allow to come to room temperature
• 2 tbsp granulated sugar
• 1 tbsp salt
• Water, optional

Directions

1. In a large bowl, combine 3 cups flour, water, sourdough starter, sugar and salt. Cover bowl with plastic wrap and let stand at room temperature for at least 18 hours.
2. Uncover dough; beat in 2 - 3 cups flour to make a soft dough.
3. Turn dough out onto a floured surface and knead until smooth and elastic, 8 - 10 minutes. If dough is too sticky, gradually knead in additional flour, 1 tbsp at a time, until easy to handle.
4. Lightly flour rolling pin and divide dough into 2. For each loaf, use the rolling pin to roll dough into a rectangle with the long sides, about 8 inches. Use a small amount of additional flour on counter to prevent sticking.
5. Starting with a long side closest to you, roll dough up jelly roll-fashion. Close and pinch the end of the dough to form a seam on the roll. Pull and fold over each end of the roll and pinch to seal.
6. Turn the loaf over so the seams are down. Place in a greased 9x5 inch loaf pan or onto a parchment paper-lined rimmed baking sheet.
7. Repeat with other half of dough. If baking without loaf pans, space the 2 loaves evenly apart on rimmed baking sheet.
8. Cover loaves loosely with greased plastic wrap. Let rise in a warm, draft-free place until almost doubled in volume, about 2 – 3 hours.
9. Meanwhile, preheat oven to 400°F.
10. Bake until golden brown, about 45 - 50 minutes. Loaves will sound hollow when lightly tapped with fingers. Cool loaves in pans on racks for 10 minutes. Invert loaves onto racks and cool completely. May be frozen.