Mix ingredients into shaggy dough before bedtime & let rest for 30 minutes. Then do a few stretch & folds. Leave it in a ball & cover with a towel to bulk ferment on the counter overnight.
In the morning let it rest a few minutes on the counter & then roll into a log shape. Put it in a parchment lined loaf pan & cover it with a towel to rise another 1-2 hours (until it’s risen above the sides of the pan).
Bake at 375 for 38-40 minutes & cool on a cooling rack for about an hour before slicing.