Mix all ingredients except butter. Make sure all flour is hydrated. Let the dough rest for an hour.

Slice the butter with a cheese cutter and let it soften.

Mix the butter into the dough with repeated stretch and folds, or any other preferred method.

Let the dough ferment until it has increased 50% in volume. The desired dough temperature is 81ºF/27ºC. Perform one or two stretches and fold sessions at the beginning of the bulk fermentation if needed.

Dump out the dough on a lightly floured working surface. Pre-shape the dough and let it rest for 15 minutes.

Shape the dough into a tubular shape. There is a link to a video showing the method in the recipe notes.

Roll the dough in your preferred topping. In this recipe, it's sesame seeds. Place the dough into a greased bread pan.

Cover the dough and let it proof for 1.5 to 2 hours. at room temperature.

Preheat the oven to 480ºF/250ºC. Bake for 35 to 40 minutes. Lower the heat if necessary.

Remove the bread from the pan when it's finished. Let it cool on wire racks. Alternatively, you can let it cool in the pan. This will result in a softer bottom and sides of the bread.