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In a mixer bowl, combine all ingredients without kneading, and let rest for 20 minutes to absorb the water.

Knead the dough at medium then high speed for 7-10 minutes until smooth and cohesive.

Place the dough in a container, folding it three times, with 30-minute intervals.

Let the dough rise for 3 hours at room temperature.

Place the dough in the fridge to rise overnight.

The next day, remove the dough, shape it by folding the sides, then rolling into a log, and place in the baking pan.

Let the dough rise until doubled in size, which takes about 3 hours.

Preheat the oven to 200°C and bake the bread for 40 minutes until cooked through.

Optionally, score the dough and sprinkle sesame seeds.

Once out of the oven, wrap the bread in a kitchen towel and store in an airtight container.