In the bowl of a stand mixer, add all ingredients in the order listed. Mix with the dough hook just until incorporated and no dry bits remain (no need to knead at this point).

Cover the bowl with plastic wrap and let rest for 45 minutes.

With slightly damp fingers, stretch the dough and fold it over itself. When it won't stretch anymore, let rest covered for 30 minutes. Repeat the process of stretching, folding, and resting for 30 minutes, three to four more times.

Let the dough rest covered for 2 hours, then refrigerate for 12 hours.

After 12 hours, remove the dough from the refrigerator and let rest for 1 hour.

On a floured surface, extend the dough with your fingers to form a rectangle. Roll from the edge closest to you, forming a cylinder. Then roll the cylinder over itself in a spiral shape. Round the dough with circular movements, always bringing it toward you, until you achieve a smooth, taut surface. Let rest 10 minutes.

Cut a piece of parchment paper the length of your pan. Place the dough in the center and put it inside the pan. Cover and refrigerate for at least 6 hours (or up to 12 if you prefer a more complex flavor).

Preheat the oven to 400°F (200°C).

If using a pullman pan with lid: Bake covered for 20 minutes. Uncover, brush with butter, and bake for 10 more minutes or until the bread is golden and its internal temperature reaches 200°F (93°C). If using an open pan (sandwich loaf): With a bread lame or sharp knife, make three shallow cuts on the surface. Bake for 20 minutes, brush with butter, and bake covered with aluminum foil or parchment for 10 more minutes or until the internal temperature reaches 200°F (93°C).

Remove from the oven, let rest for 10 minutes, and unmold. Let cool completely before slicing.