Old Fashioned White Bread

There is just no comparison between fresh baked bread and the processed loaves most of us buy for convenience.  With that said, I wanted to use a larger loaf pan to make it a bigger loaf.  I went to a couple of stores and they only have the traditional 10″ x 5″ pans.  I will have to look at a commercial kitchen store.

Back to the bread.  I also read that you can refrigerate the bread during its rising process so I prepared the bread Friday night.  I took it out Saturday afternoon to complete the rising process.  While I think this can work, I am not sure I let the dough rise enough.  I ended up with only one loaf and expected two.  The interesting result was the bread seemed more like a sour dough.  Does someone know why this happened?  Please feel free to comment.

Recipe:
Old Fashioned White Bread (adapted from Kitchen Riffs):
Ingredients:

• 5 1/4 cups of all-purpose flour
• 1 tbsp instant yeast
• 1 tbsp kosher salt
• 2 1/2 cups lukewarm water

Directions:
In a large bowl, whisk flour, yeast and salt together.  Add the lukewarm water and mix with a wooden spoon.  Mix until no dry patches remain.  Put in a greased bowl and let rise for 3 – 5 hours.  As mentioned above, I let it rise for 3 hours, put it in the fridge and took it out the next day and let rise for another hour.  Grease or spray a loaf pan and add the dough after kneading for a few minutes.  I dusted with a little flour – the dough is so tacky, flour is needed to knead it.  Bake in a 350 degree oven for 30 minutes.  (I should have baked it for a couple of more minutes.)