Step 1

Gather all your ingredients and add them to a bowl. Use a rubber spatula and mix until just combined. Cover the bowl and place it in a warm spot for 5 hours or until the levain has doubled/tripled in size.

Step 2

Mix flour and water in a small pot. Heat up over medium heat. Stir until the mixture thickens and reaches a temperature of 150°F/65°C.

Step 3

Transfer to a clean bowl. Cover with plastic wrap that is touching the entire surface of the tangzhong. Cool to room temperature.

Step 4

Add water (220g), levain, tangzhong, and honey to a large mixing bowl. Quickly mix the ingredients using a whisk until the mixture is somewhat smooth and lump-free.

Step 5

Add the flours to the bowl of your stand mixer fitted with a dough hook. Pour in the water mixture and mix at low speed until just combined. Cover the bowl and rest/autolyse for 30 minutes at room temperature.

Step 6

After 30 minutes, add in the salt and 20g water. Mix for 2-3 minutes at medium speed.

Step 7

Slowly add in the cubed butter, one cube at a time. When all the butter is added, continue kneading for about 5 minutes at medium speed until the dough has formed a ball and cleared the bowl's sides.

Step 8

Place the dough in a lightly oiled, large bowl: cover and proof for 90 minutes at around 75°F/24°C. After 90 minutes, perform the first coil fold*. Cover and proof for another 90 minutes. After 90 minutes, perform a second coil fold*.

Step 9

Proof for another 1-2 hours until the dough has doubled in size. Total proof time: 4-5 hours at 75°F/24°C.

Step 10

Place the dough on a lightly floured work surface. Flour the top of the dough. Use your hands to gently pat it into a square about 10x10in/25x25cm (same length as your bread pan).

Step 11

Roll the dough up like a roulade as tightly as you can, starting from the side furthest away from you. Tuck in the sides to even out the shape. Use both hands to lift up the dough and place it in a greased/lined 10-inch bread tin, seam-side down. Cover and proof at around 75°F/24°C for 3 hours or until the dough reaches the rim of the pan.

Step 12

After about 3 hours, place the dough in the fridge for overnight proof (10-15 hours).

Step 13

Preheat your oven to 390°F/200°C for 45-60 minutes.

Step 14

Take the bread out of the fridge. Use a spray bottle to spray a little bit of water on the bread's surface. Sprinkle on a handful of oats. Score the bread using a lame or razor blade.

Step 15

Bake for 40-45 minutes until golden brown—the internal temperature when finished: 200°F/95°C. Cool completely before slicing.