(Day one, the night before mixing, 9:00 p.m.)In a small container, mix together the levain ingredients and keep at 78°F (26°C) for 12 hours.

(Day two, 8:00 a.m.)Add the tangzhong ingredients to a medium-size saucepan. Turn the heat to medium-low and cook, whisking continuously, until the mixture thickens and becomes like a paste, about 5-8 minutes.

(9:00 a.m.)To the bowl of a stand mixer fitted with the dough hook attachment add the Main Dough ingredients. Mix on low speed for approximately 2 minutes until the ingredients come together, and no dry bits remain. Increase the mixer speed to medium (2 on a KitchenAid) and mix for 8-10 minutes until the dough starts to clump up around the dough hook. It won’t completely remove from the bottom of the bowl, and it will still be shaggy. Transfer your dough to a bulk fermentation container and cover.

(9:15 a.m. to 12:45 p.m.)Give the dough 3 sets of stretch and folds at 30-minute intervals, where the first set starts 30 minutes after the start of bulk fermentation.

(12:45 p.m.)Scrape out the dough, divide it in half, and preshape each half into a loose round. Let rest for 30 minutes, uncovered.

(1:15 p.m.)Lightly oil two 9x4x4-inch Pullman pans with olive oil or neutral oil. Shape each piece of dough into a tube shape and transfer it to the pan. Top with sesame seeds, rolled oats, etc.

(1:30 p.m. to 3:30 p.m. at room temperature)Cover the pans with reusable plastic and seal shut. Let the dough proof for 2 hours at 72-74°F (22-23°C).

(3:30 p.m.)Preheat your oven, with a rack at the bottom third run and a pan with lava rocks on the bottom, to 400°F (205°C). Bake at 400°F (205°C) for 20 minutes with steam. After this time, vent the oven, remove the steaming pan(s), and close the oven door. Bake for an additional 30-35 minutes until the top is well-colored and the internal temp is around 205°F (96°C). Remove the pans and gently knock out the loaves onto a wire rack. Return the loaves to the oven to bake for an additional 5 minutes without their pans to add extra color to the bottom and sides. Let the loaves cool for 2 hours on a wire rack before slicing.